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Gooseberry and Pea Risotto with Grilled Chicken
Gooseberry and Pea Risotto with Grilled Chicken

Gooseberry and Pea Risotto with Grilled Chicken
A creamy risotto featuring seasonal gooseberries and peas, complemented by grilled chicken for a balanced meal.
Gooseberry and Pea Risotto with Grilled Chicken
Ingredients:
1
Servings
  • 150
    g
     arborio rice
  • 1
    item
     chicken breast
  • 500
    g
     gooseberries
  • 50
    g
     peas
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     chicken stock
  • 30
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     butter
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Gooseberry and Pea Risotto with Grilled Chicken
Instructions:
  1. Heat olive oil in a pan over medium heat. Add chopped onion and garlic, sauté until translucent.
  2. Add arborio rice and stir for a minute until the rice is well-coated.
  3. Gradually add chicken stock, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
  4. In a separate pan, grill the chicken breast until fully cooked and golden brown. Season with salt and pepper.
  5. Once the rice is creamy and cooked through, stir in peas, gooseberries, butter, and parmesan cheese.
  6. Season the risotto with lemon juice, salt, and pepper to taste.
  7. Slice the grilled chicken and serve on top of the risotto.
Nutrition Per Serving 1000 g Per 100g
Energy 814 kcal 81 kcal
Protein 45 g 4.5 g
Fibre 8 g 0.8 g
Salt 2 g 0.2 g
Sugar 20 g 2.0 g
Carbohydrates 95 g 9.5 g
Fat 30 g 3.0 g
  • 150
    g
     arborio rice
  • 1
    item
     chicken breast
  • 500
    g
     gooseberries
  • 50
    g
     peas
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     chicken stock
  • 30
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     butter
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Heat olive oil in a pan over medium heat. Add chopped onion and garlic, sauté until translucent.

Add arborio rice and stir for a minute until the rice is well-coated.

Gradually add chicken stock, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.

In a separate pan, grill the chicken breast until fully cooked and golden brown. Season with salt and pepper.

Once the rice is creamy and cooked through, stir in peas, gooseberries, butter, and parmesan cheese.

Season the risotto with lemon juice, salt, and pepper to taste.

Slice the grilled chicken and serve on top of the risotto.

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