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Chicken, Spinach and Leek Risotto
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- 100 g Parmesan cheese, cut in pieces (2 cm)
- 2 garlic cloves
- 150 g leeks, cut in pieces
- 40 g olive oil
- 300 g risotto rice (e.g. Arborio, carnaroli)
- 60 g white wine
- 350 g chicken breasts, diced (3 cm)
- 600 g water
chicken stock cube (for 0.5 l), crumbled
or 1 heaped tsp chicken stock paste, homemade
- 3 sprigs fresh thyme, leaves only
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- 100 g fresh baby spinach
- 30 g unsalted butter, diced
- per 1 portion
- 2820 kJ / 670 kcal
- 37 g
- 60.5 g
- 25 g
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