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 = 30What's this? |
Chicken Leek Risotto – Low Sodium Version
Servings = 2 | Serving size =about 2 1/2 cups
This recipe can be multiplied by 2, 3.
This recipe makes good leftovers but reheat gently.
| 1 tsp | olive oil |
| 2 large | leeks |
| 1/2 cup | arborio rice |
| 1/8 tsp | dried tarragon |
| 2 cups | water |
| 1/4 tsp | saffron threads |
| fresh ground black pepper | |
| 8 ounces | boneless skinless chicken breast |
| 1 ounce | Parmigiano-Reggiano |
Place the olive oil in a medium skillet over medium-high heat. Add the green tops of the leeks and cook stirring frequently. As they get limp add the white part of the leek and cook for another few minutes until they are just limp.
Add the Arborio rice and the tarragon and stir. Cook for about two minutes and add the water stir.
Add the saffron, salt, pepper and stir. Reduce the heat to medium-low and simmer the rice for about 15 minutes. Check the doneness of the rice occasionally. Add more water 1/4 cup at a time as needed.
As the rice is almost done add the chicken and another 1/4 cup water. Stir, increase the heat to medium and cook for about 5 minutes until the chicken is cooked through. Add the grated Parmigiano and stir until blended. Serve.
Nutrition Facts
Serving size: about 2 1/2 cups | Servings 2
Calories 486 | Calories from Fat 71
Amount Per Serving (% Daily Value)
Total Fat 8g (12%) | Saturated Fat 3g (16%)
Monounsaturated Fat 3g | Trans Fat 0g
Cholesterol 74 mg (25 %) | Sodium 333 mg (14 %)
Total Carbohydrates 65g (22%) | Sugars 7g
Dietary Fiber 5g (18%) | Protein 37g
Vitamin A 61% | Vitamin C 38 % | Calcium 29% | Iron 38%
Vitamin K 86 mcg | Potassium 659 mg | Magnesium 99 mg
"If you can mock a leek, you can eat a leek."
- William Shakespeare, Playwright
The refrigerator light goes on...
I do love saffron and it is pretty expensive, especially when you look at the price per pound. The great thing is that it doesn’t take much saffron to add a lot of flavor. Twenty threads or so is about 1/4 teaspoon and will add a ton of flavor to your recipes.