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Italian Chicken and Rice (Risotto)
6 serving(s)
Ingredients
1 lb (500 g) boneless skinless chicken breasts

1 tbsp (15 ml) butter

1 onion, finely chopped

1 cup (250 ml) short-grain rice

1 clove garlic, minced

1 1/4 cups (300 ml) chicken broth

2 cups (500 ml) green beans cut into 1" (2.5 cm) lengths

1/2 cup (125 ml) diced red pepper

1 tsp (5 ml) grated lemon peel

1 1/2 cups (375 ml) milk

1/2 cup (125 ml) grated Parmesan cheese

Salt and pepper, to taste
Preparation
Cut chicken into 1" (2.5 cm) cubes. In a large fry pan, melt butter. Add chicken and cook over medium heat until lightly browned. Add onion, rice and garlic; cook and stir for 4 minutes. Gradually add broth in small amounts, stirring frequently. (Allow broth to be absorbed by rice before adding more.) Add green beans, red pepper and lemon peel to chicken and rice mixture. Stir in milk. Cover and simmer for 10 minutes. Stir in Parmesan cheese, season to taste and serve immediately.
Nutrional information per serving
Nutrient
% DV*
Energy
Protein
Carbohydrates
Fat
Fibre
Sodium
332 Calories
28 g
35 g
8 g
4.1 g
323 mg
Calcium
Niacin
Fotacin
Vitamin B12
Vitamin B6
18 % / 200 mg
50 %
48 %
42 %
35 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
100% Canadian Milk