Heat the oil in a large frying pan or wok and gently cook the onion, garlic, celery and pepper for 3-4 minutes. Add the rice and cook for 1-2 minutes. Stir in the stock and seasoning and bring to the boil. Cover and simmer gently for 25-30 minutes, or until all the liquid has been absorbed. Add the chicken, nuts and parsley to the risotto, stir well and cook for 3-4 minutes until heated through. Check the seasoning. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (349g)|
|Recipe Makes: 4|
|Calories from Fat: 167 (38%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 37.5mg||12 %|
|Sodium 694.2mg||24 %|
|Potassium 502.9mg||13 %|
|Total Carbohydrate 51.4g||15 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 47.7g|
|Protein 16.8g||24 %|
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: 436
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe