Try this Spelt rice risotto with chicken and peas recipe, or contribute your own.
Suggest a better descriptionBrown the chicken. (If using chicken leftovers or shrimps there is no need to preheat them. If using lobster boil them for 8 min in water with herbs).
Pour some olive oil into a thick bottomed pot and heat it (but not to hot). Add the spelt and stir until it turn clear.
Add the onions and mix well. Add stock and apple juice. Simmer at low heat for 10 min while stirring occasionally. Add more liquid if necessary to get the right consistency.
Add the Parmesan and chicken and continue to boil for 8 min.
Add apples, carrots, peas, lovage, and ginger and serve.
Source: Verdens bedste kur (2012) Bitz & Astrup, Politikens forlag
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (589g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 500 | ||
Calories from Fat: 237 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.3g | 35 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 113.9mg | 35 % | |
Sodium 758.1mg | 26 % | |
Potassium 861.2mg | 23 % | |
Total Carbohydrate 28.1g | 8 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 25.2g | ||
Protein 36.5g | 52 % | |
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: 500
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