Truffle Risotto with Chicken

A creamy risotto with tender braised pieces of chicken (Beter Leven 2 stars), braised fennel, and sautéed mushrooms. The truffle and Parmesan cheese complete this risotto perfectly! Served with a portion of sautéed pumpkin, broccoli, and courgette. Enjoy your meal!

Chicken thigh fillet (Beter Leven 2 stars), pumpkin, broccoli, courgette, white onion, mushrooms, fennel, garlic, fresh parsley, thyme, Parmesan cheese, Carnaroli rice, truffle oil (from summer truffle), organic vegetable stock, white wine vinegar, truffle tapenade (from summer truffle), pepper and salt, sunflower oil.

Allergens: koemelk, sulfiet.

Microwave

Heat the truffle risotto with chicken and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the truffle risotto with chicken and vegetables covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Stir halfway through to ensure everything is heated through. Plastic containers and lids cannot be used in the oven, transfer to an oven dish.

Energy104,26 kcal

Protein9,19 g

Fat4,28 g

of which saturated1,63 g

Carbohydrates8,61 g

Dietary fibre1,1 g

Salt0,28 g

Average weight: 540 g

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