Directions:
- Sauté leek in pan with the extra stock, enough to cover bottom of pan. Cook until soft or even light brown, adding more stock if necessary.
- Add saffron and rice and stir until moistened.
- Bring chicken stock to the boil, then reduce heat to simmer.
- Add 1 cup of stock to the rice and stir until stock has been taken up; continue adding stock, a cup at a time and stirring in until taken up by the rice.
- Add peas, chicken* and lemon juice, zest and stir into risotto; cook 2 minutes more.
- Serve with parmesan cheese on the side - optional.
- *I partially cooked the chicken breast, cut into strips, in a little seasoned stock, then cut into reasonably large bite sized pieces and added to risotto.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 590.13 Kcal (2471 kJ) | ||
| Calories from fat | 118.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.19g | 20% | |
|---|---|---|---|
| Cholesterol | 41.85mg | 14% | |
| Sodium | 785.96mg | 33% | |
| Potassium | 567.49mg | 12% | |
| Total Carbs | 84.69g | 28% | |
| Sugars | 8.51g | 34% | |
| Dietary Fiber | 3.29g | 13% | |
| Protein | 27.54g | 55% | |
| Vitamin C | 17.9mg | 30% | |
| Iron | 2mg | 11% | |
| Calcium | 43.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 119.7 Kcal (501 kJ) | ||
| Calories from fat | 24.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.68g | 20% | |
|---|---|---|---|
| Cholesterol | 8.49mg | 14% | |
| Sodium | 159.42mg | 33% | |
| Potassium | 115.11mg | 12% | |
| Total Carbs | 17.18g | 28% | |
| Sugars | 1.73g | 34% | |
| Dietary Fiber | 0.67g | 13% | |
| Protein | 5.59g | 55% | |
| Vitamin C | 3.6mg | 30% | |
| Iron | 0.4mg | 11% | |
| Calcium | 8.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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