![Farro Risotto with Rosemary Chicken Farro Risotto with Rosemary Chicken](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/9be58c22-b5b4-4571-884e-4b71e3d5de51/Derivates/35fddf26-0d15-4b35-b837-a5ed0f016a8d.jpg)
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Ingredients
- 2 ½ oz Parmesan cheese, cut into pieces
- 2 - 3 dried porcini mushrooms
Poaching Chicken
- 4 oz yellow onions, cut into pieces
- 1 garlic clove
- 1 sprig rosemary, leaves only
- ½ tsp salt
- 1 lemon
- 16 oz chicken breast, skinless, boneless
- 35 oz water
Risotto
- 4 oz yellow onions, cut into pieces
- 3 garlic cloves
- 1 sprig rosemary, leaves only, plus extra to garnish
- 1 ½ oz unsalted butter, cubed, divided
- ½ oz extra virgin olive oil
- 9 oz farro
- 3 ½ oz dry white wine
- 16 oz chicken stock
- ½ tsp salt
- 4 oz kale, stems removed, cut into strips (½ in.), (approx. 1 bunch)
- Nutrition
- per 1 portion
- Calories
- 1720 kJ / 411 kcal
- Protein
- 27 g
- Carbohydrates
- 42 g
- Fat
- 14 g
- Saturated fat
- 7 g
- Fiber
- 2 g
- Sodium
- 942 mg
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