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Risotto de jitomate y pechuga de pollo con ricotta al limón
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Ingredients
Pollo estofado con ricotta
- 40 g de queso parmesano, en trozos
- 15 g de hojas de perejil
- 15 g de menta fresca
- 1 cucharada de cáscara de limón
- 200 g de queso ricotta, frío
- 1 cucharadita de sal
- 1 cucharadita de pimienta
- 6 pechugas de pollo, sin piel
Risotto de jitomate
- 1 echalot
- 1 diente de ajo
- 15 g de hojas de perejil
- 40 g de aceite de oliva
- 300 g de arroz arborio
- 200 g de jitomate, maduro, en cuartos
- 60 g de vino blanco seco
- 500 g de agua
- 1 cucharada colmada de caldo de verduras en pasta
- ½ cucharadita de sal
- ¼ cucharadita de pimienta
- 20 g de puré de tomate
- 30 g de mantequilla
- Nutrition
- per 1 porción
- Calories
- 2392 kJ / 569 kcal
- Protein
- 52 g
- Carbohydrates
- 43 g
- Fat
- 20 g
- Fibre
- 1.5 g