Chicken with Spicy Risotto & Bacon Lardons
with arugula, cheese & leekCalories
:
769 kcalProtein
:
45.9g proteinTotal
:
40 minutesDifficulty
:
MediumFamily
High Protein
Allergens:
- Melk (inclusief lactose)
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Garlic
75 g
Risotto rice
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
½ piece
Leek
¼ piece
Red chili pepper
1 piece
Chicken breast
20 g
Arugula
25 g
Bacon lardons
1 piece
Red onion
Not included in your delivery
1 tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
200 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3219 kJ
Calories769 kcal
Fat31.7 g
Saturated Fat15.2 g
Carbohydrate78.5 g
Sugar10.6 g
Dietary Fiber7 g
Protein45.9 g
Salt1.8 g
Trans Fat0.1 g
Potassium436.7 mg
Calcium72.5 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Prepare the stock.
- Chop the onion and crush or mince the garlic.
- Slice the leek into thin half-rings.
- Deseed and finely chop the red chili pepper*.
*Take care, this ingredient is spicy! Use as preferred.
2
- Heat a drizzle of olive oil with a knob of butter in a pot or saucepan over medium heat.
- Fry the onion with the chili pepper, the garlic and the leek for 2 - 3 minutes.
- Stir in the risotto rice and toast the grains for 1 minute, then pour in a third of the stock.
- Allow the stock to slowly incorporate, stirring regularly.
3
- Repeat with the rest of the stock, adding it in two more batches.
- The risotto is done when the rice is soft but still al dente. This should take around 20 - 25 minutes.
- Add extra water and cook longer if you'd prefer the risotto to be less al dente.
4
- Heat a clean frying pan over medium-high heat and fry the bacon lardons for 3 - 4 minutes, then remove from the pan and set aside.
- Melt a knob of butter in the same pan over medium-high heat and fry the chicken for 2 minutes per side.
- Reduce the heat and fry for a further 4 minutes per side, or until done.
Did you know... the chicken in this recipe contains potassium, a mineral that contributes to normal muscle function.
5
- Remove the risotto from the heat.
- Stir in the cheese and half of the arugula.
- Season to taste with salt and pepper.
6
- Serve the risotto on plates and top with the chicken.
- Scatter over the bacon lardons and garnish with the rest of the arugula.
