Philadelphia chicken and chive risotto
From Cookipedia
| Philadelphia chicken and chive risotto | |
|---|---|
 |
| Servings: | Serves 4 |
| Ready in: | 45 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
|
A low calorie risotto, made using Philadelphia Light with garlic and herbs.
Many thanks to those nice people from Philadelphia who gave their permission for us to use these recipes.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 teaspoon olive oil
- 2 small chicken breasts, cut into strips
- 8 g butter
- 60 g onion, finely chopped
- 2 spring onions, finely sliced
- 250 g risotto rice
- 0.5 litre hot chicken stock
- Black pepper, to taste
- 75 g Philadelphia Light with garlic and herbs, softened
garnish
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- A few fresh chives to serve
Method
- Heat the olive oil in a large saucepan.
- Add the chicken and cook until golden brown and the juices run clear. Remove from pan.
- Melt the butter and sauté the onions for 3-5 minutes.
- Add the rice and stir until well coated in butter.
- Ladle in a little hot stock; stir until the stock is absorbed.
- Add another ladle and continue until all stock is absorbed and rice is cooked.
- Season to taste with pepper.
- Stir through the Philly and cooked chicken.
Serving suggestions
Serve with fresh chives.
Recipe source
Nutritional information
Value per serving
- Energy 1462.5kJ / 349.2 kcal
- Protein 18.4g
- Carbohydrate 51.6g
- of which Sugars 2.0g
- Fat 7.5g
- of which Saturated Fat 3.8g
- Fibre (Englyst) 1.3g
- Sodium* 0.5g
- *Equivalent as Salt 1.3g
See also
Other recipes that use Philadelphia light with garlic and herbs: