Chicken, Saffron Risotto (Low Fat) Recipe

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Ingredients:

Serving

1 1/4 cups arborio rice
4 cups chicken stock
300 g chicken breasts, all fat removed and lightly cooked
1 leek, chopped finely (or onion)
1/2 cup chicken stock, extra
12 saffron strands
1 lemon , zest of
1 tbsp lemon juice
1 cup frozen peas

Directions:

Sauté leek in pan with the extra stock, enough to cover bottom of pan. Cook until soft or even light brown, adding more stock if necessary.
Add saffron and rice and stir until moistened.
Bring chicken stock to the boil, then reduce heat to simmer.
Add 1 cup of stock to the rice and stir until stock has been taken up; continue adding stock, a cup at a time and stirring in until taken up by the rice.
Add peas, chicken* and lemon juice, zest and stir into risotto; cook 2 minutes more.
Serve with parmesan cheese on the side - optional.
*I partially cooked the chicken breast, cut into strips, in a little seasoned stock, then cut into reasonably large bite sized pieces and added to risotto.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	590.13 Kcal (2471 kJ)
Calories from fat	118.7 Kcal
		% Daily Value*
Total Fat	13.19g	20%
Cholesterol	41.85mg	14%
Sodium	785.96mg	33%
Potassium	567.49mg	12%
Total Carbs	84.69g	28%
Sugars	8.51g	34%
Dietary Fiber	3.29g	13%
Protein	27.54g	55%
Vitamin C	17.9mg	30%
Iron	2mg	11%
Calcium	43.1mg	4%

Amount Per 100 g
Calories	119.7 Kcal (501 kJ)
Calories from fat	24.08 Kcal
		% Daily Value*
Total Fat	2.68g	20%
Cholesterol	8.49mg	14%
Sodium	159.42mg	33%
Potassium	115.11mg	12%
Total Carbs	17.18g	28%
Sugars	1.73g	34%
Dietary Fiber	0.67g	13%
Protein	5.59g	55%
Vitamin C	3.6mg	30%
Iron	0.4mg	11%
Calcium	8.7mg	4%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

12.2

Points
15

PointsPlus

Good Points

low fat,
saturated fat free,
low cholesterol

Bad Points

High in Sodium

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