Directions:
- Heat the chicken stock in a separate pan on low heat.
- Microwave the peas until cooked, set aside.
- Heat another large skillet pan with oil. Add the sliced chicken and cook on low heat for 30 seconds on each side. Remove the chicken and place in a bowl until later.
- Add remaining oil to skillet and add the onions and garlic. Add the rice and stir constantly coating the rice with the oilm, onion and garlic.
- Add the white wine and cook for about 1 mnute. Add one ladle of stock at a time to the risotto stirring constantly.
- Keep adding onel ladle of stock, stirring constantly as the rice absorbs it. Repeat this step until the rice is alsmost cooked.
- Add the chicken into the risotto along with the peas. Add the lemon zest and lemon juice, stir through and turn the heat off.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 472.76 Kcal (1979 kJ) | ||
| Calories from fat | 153 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17g | 26% | |
|---|---|---|---|
| Cholesterol | 50.71mg | 17% | |
| Sodium | 328.52mg | 14% | |
| Potassium | 360.54mg | 8% | |
| Total Carbs | 52.31g | 17% | |
| Sugars | 5.29g | 21% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 19.56g | 39% | |
| Vitamin C | 10.2mg | 17% | |
| Iron | 0.7mg | 4% | |
| Calcium | 21.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 133.68 Kcal (560 kJ) | ||
| Calories from fat | 43.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.81g | 26% | |
|---|---|---|---|
| Cholesterol | 14.34mg | 17% | |
| Sodium | 92.89mg | 14% | |
| Potassium | 101.95mg | 8% | |
| Total Carbs | 14.79g | 17% | |
| Sugars | 1.5g | 21% | |
| Dietary Fiber | 0.44g | 6% | |
| Protein | 5.53g | 39% | |
| Vitamin C | 2.9mg | 17% | |
| Iron | 0.2mg | 4% | |
| Calcium | 6mg | 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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