In a medium saucepan, bring stock to a simmer and keep warm over a low heat. In a separate pan, melt 2 tablespoons of butter over medium heat. Add the leeks and garlic and cook until leeks are soft. Add the rice and stir until it is coated with butter and starts to turn translucent. Add the wine and simmer until all the liquid is absorbed. Ladle 1/2 cup of warm stock into the rice mixture and simmer, stirring occasionally, until stock is absorbed. Repeat, adding 1/2 cup of stock at a time, until the rice is cooked through, but still firm. Heat remaining butter, tip in the sage leaves. Allow to brown slightly. Add the chicken to the rice and allow to heat through. Drizzle the risotto with the sage butter and serve.
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|Serving Size: 1 Serving (556g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 327 (47%)|
|Amt Per Serving||% DV|
|Total Fat 36.4g||49 %|
|Saturated Fat 18.3g||92 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 113.8mg||35 %|
|Sodium 1308.9mg||45 %|
|Potassium 637.7mg||17 %|
|Total Carbohydrate 64.7g||19 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 61.7g|
|Protein 24.2g||35 %|
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Calories per serving: 693
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