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Ingredients
- 1/3 x Onion, diced
- 200 gm Cooked rice
- 200 gm Half grated, half peeled parmesan
- 100 ml Double cream
- 1 ounce Saffron
- 3 x Spring onions, diced Seasoning
- 2 x 8 ounce chicken breasts
- 4 x Halved plum tomatoes, slow cooked in the oven for 24 hrs
- 4 slc Ciabatta bread Rock salt Brandade Pesto Fresh basil
Directions
- Sweat off the onion in a pan. Add in the cream and saffron, bring to the boil and infuse for 5 min over a low heat. Add in the rice and grated parmesan, spring onions and seasoning. Place into ring moulds and chill till cool.
- Meanwhile cook the chicken in a griddle pan and place the risotto cakes under the grill to hot up. Serve with pesto, parmesan shavings, cooked tomatoes and ciabatta slices spread with brandade.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1194g | |
| Calories 1497 | |
| Calories from Fat 700 | 47% |
| Total Fat 78.94g | 99% |
| Saturated Fat 36.87g | 147% |
| Trans Fat 0.44g | |
| Cholesterol 373mg | 124% |
| Sodium 415mg | 17% |
| Potassium 2443mg | 70% |
| Total Carbs 102.29g | 27% |
| Dietary Fiber 6.3g | 21% |
| Sugars 8.9g | 6% |
| Protein 96.08g | 154% |
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