Directions:
- Preheat oven to 180°C Heat 2 tablespoons oil in a saucepan over medium heat. Add leek, garlic and mushrooms and cook for 3 minutes or until soft. Stir in rice and cook for 1 minute. Add stock and bring to the boil. Transfer to an ovenproof dish.
- Cover and bake in oven for 20 minutes or until stock is almost absorbed.
- Meanwhile, heat remaining oil in a frying pan over medium heat. Season chicken with salt and pepper. Cook for 4 minutes each side or until just cooked through. Transfer to a plate. Cover and stand for 5 minutes.
- Slice chicken across the grain. Stir chicken, lemon rind and tarragon into risotto. Cover and stand for 5 minutes. Season with pepper. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 660.86 Kcal (2767 kJ) | ||
| Calories from fat | 171.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.1g | 29% | |
|---|---|---|---|
| Cholesterol | 16.35mg | 5% | |
| Sodium | 427.59mg | 18% | |
| Potassium | 307.05mg | 7% | |
| Total Carbs | 95.16g | 32% | |
| Sugars | 5.56g | 22% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 17.24g | 34% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 23.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 171.01 Kcal (716 kJ) | ||
| Calories from fat | 44.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.94g | 29% | |
|---|---|---|---|
| Cholesterol | 4.23mg | 5% | |
| Sodium | 110.65mg | 18% | |
| Potassium | 79.46mg | 7% | |
| Total Carbs | 24.62g | 32% | |
| Sugars | 1.44g | 22% | |
| Dietary Fiber | 0.36g | 6% | |
| Protein | 4.46g | 34% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 0.1mg | 3% | |
| Calcium | 6.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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