Heat the oil in a heavy based frying pan, fry the leek and mushrooms for 2 minutes. Add the rice to the pan and cook for 1-2 minutes. Gradually add the stock and bring to the boil. Simmer for 20 minutes. Blanch the vegetables, then add to the risotto with the chicken and season to taste. Serve immediately. NOTES : A quick and simple supper dish.Ideal served hot or cold.
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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 4|
|Calories from Fat: 77 (20%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 32.8mg||10 %|
|Sodium 41.6mg||1 %|
|Potassium 483.1mg||13 %|
|Total Carbohydrate 61.6g||18 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 57.6g|
|Protein 15.8g||23 %|
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Calories per serving: 387
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