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Chicken-Artichoke Risotto with Gruyere Cheese
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1 tablespoon olive oil
1 cup sliced leeks
1 cup arborio rice
1 can (15 ounces) reduced-sodium chicken broth
1/2 cup white wine
1 can (10 ounces) chicken, drained
1 can (14 1/2 ounces) artichoke hearts, drained
1/2 cup freshly grated Gruyère or Swiss cheese
1/4 cup chopped, fresh or 1 tablespoon dried savory
Salt and pepper, to taste
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Heat oil in a medium, non-stick saucepan over medium heat. Add leeks; cook and stir for 5 minutes, until leeks are softened. Add rice; stir, coating rice with olive oil and leeks. Pour in broth and wine. Simmer covered until stock is absorbed and rice is still just slightly firm, about 20 minutes. Gently stir in chicken, artichokes, cheese and savory. Cover; let sit for five minutes. Season to taste with salt and pepper. Serve immediately.
Nutritional Information Per Serving: Calories 320; Total fat 9g; Saturated fat 3.5g; Cholesterol 40mg; Sodium 900mg; Carbohydrate 31g; Fiber 1g; Protein 23g; Vitamin A 15%DV*; Vitamin C 15%DV; Calcium 20%DV; Iron 15%DV Per serving, this dish provides from MyPyramid: About 1/2 cup Vegetable Group; 1 ounce Grains Group; 2 1/2 ounces Meat and Beans Group
*Daily Value
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Preparation Time: 35 minutes |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Mealtime.org
United States |
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| This recipe has been viewed 1896 times. |
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