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Chicken, Saffron Risotto (Low Fat)

Nutrition per serving    (USDA % daily values)
CAL
411
FAT
15%
CHOL
16%
SOD
29%

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Ingredients for 4 servings

4 cups chicken stock

300 g chicken breasts , all fat removed and lightly cooked

1 leek , chopped finely (or onion)

1 tablespoon lemon juice

1/2 cup chicken stock, extra

12 saffron strands

1 lemon, zest of

1 1/4 cups arborio rice

1 cup frozen peas

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