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.
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|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 %|
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Calories per serving: 436
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