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Ingredients
Ricotta gevulde kippenborst
- 40 g Parmezaanse kaas in stukken
- 15 g verse bladpeterselie
- 15 g verse munt
- 1 el citroenzeste
- 200 g ricotta koud
- 1 tl zout
- 1 tl vers gemalen peper
- 6 kippenborsten, ontveld en ontbeend
Tomatenrisotto
- 1 sjalot
- 1 teentje knoflook
- 15 g verse bladpeterselie
- 40 g olijfolie
- 300 g risottorijst
- 200 g rijpe tomaat in 4 gesneden
- 60 g droge witte wijn
- 500 g water
-
1
volle el groentebouillonpasta
or 1 groentebouillonblokje (voor 0,5 l) - ½ tl zout
- ¼ tl vers gemalen zwarte peper
- 20 g tomatenpuree
- 30 g boter
- Nutrition
- per 1 portie
- Calories
- 569 kcal / 2392 kJ
- Protein
- 52 g
- Fat
- 20 g
- Carbohydrates
- 43 g
- Fibre
- 1.5 g
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