Italian Chicken and Risotto
Our dietitians' favouriteThis recipe is taken from the 1999 Milk Calendar. A traditional recipe made easy. Creamy, flavourful and delicious. -James Barber
- Prep: 15 min
- Cooking: 25 min - 30 min
Ingredients
- 1 lb (450 g) boneless skinless chicken breasts
- 2 tbsp (30 mL) butter
- 1 onion finely chopped
- 1 cup (250 mL) short-grain rice
- 1 clove garlic finely chopped
- 1 1/4 cups (300 mL) chicken broth
- 2 cups (500 mL) green beans cut into 1 inch (2 1/2 cm) lengths
- 1/2 cup (125 mL) diced red bell pepper
- 1 tsp (5 mL) grated lemon zest
- 1 1/2 cups (375 mL) Milk
- 1/2 cup (125 mL) grated Canadian Parmesan cheese
- Salt and pepper to taste
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Preparation
Cut chicken into 1 inch (2.5 cm) cubes.
In a large skillet, melt butter. Add chicken and cook over medium heat until lightly browned. Add onion, rice and garlic; cook and stir for 4 minutes. Gradually add broth in small amounts, stirring frequently. (Allow broth to be absorbed by rice before adding more.)
Add green beans, red pepper and lemon zest to chicken and rice mixture. Stir in milk. Cover and simmer for 10 minutes.
Stir in Canadian Parmesan cheese, season to taste and serve immediately.
Tips
Nutritional information
Per serving| Energy: | 332 Calories |
| Protein: | 28 g |
| Carbohydrate: | 35 g |
| Fat: | 8 g |
| Fibre: | 4.1 g |
| Sodium: | 323 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 18 % / 200 mg |
| Niacin: | 50 % |
| Folate: | 48 % |
| Vitamin B12: | 42 % |
| Vitamin B6: | 35 % |
