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    You are in: Home / Recipes / Portugese Risotto Recipe
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    Portugese Risotto

    Portugese Risotto. Photo by Karen Elizabeth

    1/1 Photo of Portugese Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    FLKeysJen's Note:

    From "What's Cooking in Portugal" by Saul Krieg.

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    Units: US | Metric


    1. 1
      In a large pot, blend the olive oil, rice, chicken or veal pieces, tomatoes, garlic, onion, saffron, parsley, salt and pepper. Cook for 15 minutes, stirring occasionally.
    2. 2
      Place in a casserole and add the chicken stock. Cover and bake slowly in a 325 degree oven for 35 to 40 minutes, or until the rice has absorbed the stock. Blend in the peas and mushrooms and cook for an additional seven minutes.
    3. 3
      Serve hot.

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    Ratings & Reviews:

    • on July 26, 2012


      I made this as directed, lovely recipe, chicken was very tender and succulent and all the flavours blended together very well!! I did have to add more liquid, I felt the initial liquid was absorbed very quickly and the end result would have been a bit dry. However, I do like sauces and 'wet ' food, so that might have been just me :) We liked the addition of peas and mushrooms, gave it that something extra. very nice dish, made for ZWT 8, thank you, FLKeysJen!!!

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    Nutritional Facts for Portugese Risotto

    Serving Size: 1 (408 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 470.1
    Calories from Fat 201
    Total Fat 22.4 g
    Saturated Fat 4.8 g
    Cholesterol 71.5 mg
    Sodium 240.0 mg
    Total Carbohydrate 41.6 g
    Dietary Fiber 5.4 g
    Sugars 8.6 g
    Protein 25.5 g

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