In a fry pan add 20 ml olive oil and chicken. Cook over a medium heat for 3 to 4 minutes or until browned. Remove from the heat. Set aside.
In a separate large heavy based saucepan, add 30 mls olive oil and bring to heat.
Add the onion, garlic and rice. Stir regularly until rice turns translucent around the edges and the onion and garlic breaks up. Deglaze with white wine. Add stock, stirring occasionally.
Once liquid has reduced by half, add the peas, thyme, chicken and camembert. Stir through well and add cream. Simmer and stir occasionally for about 10 minutes. Season to taste with salt and pepper. After simmering the sauce, turn off heat and add the butter. Allow to rest on stovetop for 5 minutes.
To serve place a few rocket leaves on a main sized plate or bowl and spoon risotto over the top. Finish with parmesan cheese and finely chopped parsley.
Camembert should be at room temperature so its nice and runny.
It is best not to prewash this rice as it won't hold together as well.
The butter at the end is essential (do not use margarine) to help the risotto thicken on standing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (193g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 381 (82%)|
|Amt Per Serving||% DV|
|Total Fat 42.3g||56 %|
|Saturated Fat 25.2g||126 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 141mg||43 %|
|Sodium 525mg||18 %|
|Potassium 269.9mg||7 %|
|Total Carbohydrate 7.8g||2 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 6g|
|Protein 15g||21 %|
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: 464
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!