Risotto à l’italienne au poulet aux fines herbes et aux pois

Familiale

Riche en protéines

avec épinards et parmesan

5 min

Difficulté: 2/3

Italienne

Ingrédients : Poitrines de poulet • Riz arborio • Oignon jaune • Petits pois • Épinards • Parmesan (lait) (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Assaisonnement italien (origan, basilic, marjolaine, poudre d'ail, romarin, flocons de persil, feuille de laurier, huile de canola, dioxyde de silicium) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium) • Ail.

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Tags

Classic-euro-dishes

Familiale

Riche en protéines

Pasta-noodles

Ingrédients

Poitrines de poulet

2 unit(s)

Petits pois

56 g

Bébés épinards

56 g

Riz arborio

0.75 cup

Concentré de bouillon de poulet

2 unit(s)

Oignon jaune

0.5 unit(s)

Parmesan, râpé grossièrement

0.25 cup

Sel d'ail

4 g

Gousses d'ail

1 unit(s)

Assaisonnement italien

2.15 g

Beurre

2 tbsp

Sel

0.563 tsp

Huile

0.5 tbsp

Poivre

0.125 tsp

Preparation

Before starting, preheat the oven to 425°F.
Wash and dry all produce.
In a medium pot, combine 4 cups (5 3/4 cups) water, chicken broth concentrate and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high.
Once boiling, reduce heat to low, still covered.
Meanwhile, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 servings).
Peel, then mince or grate garlic.

Meanwhile, heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
Add onions. Cook for 2-3 min, stirring occasionally, until slightly softened.

To the pan with onions, add garlic and rice. Season with half the garlic salt.
Cook for 1 min, stirring often, until fragrant.
Reduce heat to medium, then add 1 cup broth. Cook, stirring occasionally, until broth is almost completely absorbed.
Repeat, adding 1 cup broth at a time and cooking for 28-33 min, until texture is creamy and rice is tender. (TIP: The consistency should be like oatmeal!)
Add peas halfway through cooking.

Meanwhile, heat a medium non-stick pan over medium-high.
While the pan heats, pat chicken dry with paper towels. Season with pepper, half the Italian Seasoning (use all for 4 servings) and remaining garlic salt.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 1-2 min per side, until golden. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
Transfer to a parchment-lined baking sheet. Sprinkle 1 tbsp (2 tbsp) Parmesan over top.
Roast in the middle of the oven for 12-14 min, until chicken is cooked through.**

When the last addition of broth is almost completely absorbed, roughly chop spinach.
To the pan with risotto, add spinach, remaining Parmesan, 1 tbsp (2 tbsp) butter and any chicken juices from the baking sheet.
Cook for 2-3 min, stirring often, until spinach wilts and cheese melts. (TIP: Add 1/4 cup more water if risotto is too thick!)
Season with salt and pepper.