Try this Chicken, lemon and tarragon risotto recipe, or contribute your own.
Suggest a better descriptionLay the streaky bacon out flat in a cold frying pan. Cook undisturbed over a medium heat for 2 minutes, then turn and cook for 2-3 minutes more, until crisp. Set aside on kitchen paper.
Bring the stock to the boil in a large saucepan, then reduce the heat to low. Melt 25g butter in another large pan and add the shallots. Cook over a low heat for 5 mins, until translucent.
Add the rice and stir for 1 minute so it's coated in the butter. Add a ladleful of stock, stirring until there is little excess liquid left in the pan. Keep adding the stock, stirring frequently, for 15 mins.
Stir in the chicken and add stock for another 3-4 mins. Remove from the heat and fold in the remaining butter with the lemon zest and juice, 2 tsp tarragon and the Parmesan, season.
Cover and leave to rest for 2 mins. Serve with pieces of the bacon and a sprinkle of tarragon.
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 254 | ||
Calories from Fat: 158 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 71.9mg | 22 % | |
Sodium 65.3mg | 2 % | |
Potassium 309.8mg | 8 % | |
Total Carbohydrate 10.7g | 3 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 9.1g | ||
Protein 15.7g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 254
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