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Ingredientes
- 2 Tbsp. oil
- Â Â chicken, skinless, boneless, breasts
- 1 x onion, minced
- 2 clv garlic, minced
- 1/2 c. shitake mushroom, minced
- 1Â 1/2 c. arborio rice
- 5 c. stock or possibly 5 c. water
- 1/4 c. parmesan cheese
- 2 Tbsp. butter
- 1 sprg fresh basil, minced
- 1/2 c. white wine
Direcciones
- Heat the oil in a high-sided frypan over high heat and add in the chicken breasts. Cook for 5-6 min, till browned and cooked through. Remove from the pan and set aside.
- To the same frypan, add in the onion, garlic and shiitake mushrooms. Cook for 2-3 min, then add in the rice.
- Cook for 2 min, till glassy, and then add in the wine. Cook, stirring till almost all of the wine has been absorbed.
- Add in 1 c. of stock and cook, stirring till most of it has been absorbed. Repeat with the remaining stock, adding it to the pan in 1 c. increments.
- In the meantime, slice the chicken very thinly.
- After the last c. of stock has been absorbed, remove the pan from the heat and stir in the sliced chicken, parmesan and butter. Serve sprinkled with basil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 982g | |
| Recipe makes 2 servings | |
| Calories 1028 | |
| Calories from Fat 332 | 32% |
| Total Fat 37.51g | 47% |
| Saturated Fat 13.26g | 53% |
| Trans Fat 0.43g | |
| Cholesterol 86mg | 29% |
| Sodium 2286mg | 95% |
| Potassium 872mg | 25% |
| Total Carbs 120.51g | 32% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.95g | 2% |
| Protein 37.72g | 60% |
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