Portugese Risotto
Ingredients
- 4 1/2 tablespoons olive oil ⓘ
- 1/4 lb uncooked rice ⓘ
- 3/4 lb boneless veal or 3/4 lb boneless chicken, cut into small pieces ⓘ
- 3 tomatoes, peeled ⓘ
- 1 garlic clove ⓘ
- 1 onion, chopped ⓘ
- 1 pinch saffron ⓘ
- parsley, to taste ⓘ
- salt, to taste ⓘ
- pepper, to taste ⓘ
- 1 cup chicken stock ⓘ
- 10 ounces frozen peas, cooked ⓘ
- 1/4 lb mushroom, sliced ⓘ
Instructions
- In a large pot, blend the olive oil, rice, chicken or veal pieces, tomatoes, garlic, onion, saffron, parsley, salt and pepper. Cook for 15 minutes, stirring occasionally.
- Place in a casserole and add the chicken stock. Cover and bake slowly in a 325 degree oven for 35 to 40 minutes, or until the rice has absorbed the stock. Blend in the peas and mushrooms and cook for an additional seven minutes.
- Serve hot.
Nutrition & Diet Analysis (per serving)
702
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).