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![\"risotto-au-poulet-chevre-et-basilic\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2010\/06\/risotto-au-poulet-chevre-et-basilic-1.jpg?resize=320%2C240\" "\\"risotto-au-poulet-chevre-et-basilic\\"")
<\/p>\nUne recette simple \u00e0 pr\u00e9parer, rapide et gourmande. Un plat subtile qui prend un air de f\u00eate, le fromage de ch\u00e8vre et le basilic apportant du caract\u00e8re \u00e0 ce simple risotto au poulet. R\u00e9galez-vous !
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\n <\/p>\n
Ingr\u00e9dients (pour 4 personnes)<\/strong><\/p>\n 250 g de riz sp\u00e9cial risotto 1.Couper les blancs de poulet en cubes et les faire revenir avec un peu d’huile d’olive pendant 2 minutes, puis verser le bouillon par-dessus et faire bouillir le tout. R\u00e9server. Une recette simple \u00e0 pr\u00e9parer, rapide et gourmande. R\u00e9galez-vous !<\/p>\n","protected":false},"author":18,"featured_media":3076,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,6],"tags":[19,55,223,239],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/06\/risotto-au-poulet-chevre-et-basilic-1.jpg?fit=640%2C480","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1095,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/01\/31\/1095-fregola-au-poulet\/","url_meta":{"origin":1660,"position":0},"title":"Fregola au poulet","date":"31 janvier 2010","format":false,"excerpt":"Utiliser les fregola en risotto...c'est assur\u00e9ment une recette gagnante. Ajouter de poulet et des l\u00e9gumes...c'est un vrai r\u00e9gal ! 1 oignon hach\u00e9 1 gousse d'ail hach\u00e9e 1 cuill\u00e8re \u00e0 th\u00e9 de thym s\u00e9ch\u00e9 3 cuill\u00e8res \u00e0 table d'huile d'olive 250 g de fregola 125 ml de porto 500 g de\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/01\/fregola-poulet-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":139,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/06\/05\/139-risotto-asperges-parmesan\/","url_meta":{"origin":1660,"position":1},"title":"Risotto asperges & parmesan","date":"5 juin 2009","format":false,"excerpt":"Voici une recette de risotto simple et d\u00e9licieuse !","rel":"","context":"Dans "Recettes"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/06\/risotto_asperge_parmesan-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2299,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/11\/29\/2299-risotto-aux-endives\/","url_meta":{"origin":1660,"position":2},"title":"Risotto aux endives","date":"29 novembre 2010","format":false,"excerpt":"Un d\u00e9licieux risotto cr\u00e9meux tr\u00e8s simple \u00e0 r\u00e9aliser qui accompagnera \u00e0 merveille toutes vos viandes r\u00f4ties. Ingr\u00e9dients 400 g de riz 3 endives 20 cl de vin blanc 2 \u00e9chalotes 2 cubes de bouillon 6 c \u00e0 s d'huile d'olive 4 c \u00e0 s de cr\u00e8me liquide 2 c \u00e0\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/11\/risotto-aux-endives-1.jpg?fit=334%2C500&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1615,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/06\/08\/1615-risotto-au-safran\/","url_meta":{"origin":1660,"position":3},"title":"Risotto au safran","date":"8 juin 2010","format":false,"excerpt":"Un vrai d\u00e9lice !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/06\/risotto-au-safran-1.jpg?fit=333%2C500&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1627,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/06\/12\/1627-risotto-aux-feves-et-aux-petits-pois\/","url_meta":{"origin":1660,"position":4},"title":"Risotto aux f\u00e8ves et aux petits pois","date":"12 juin 2010","format":false,"excerpt":"L\u00e9ger et simple \u00e0 faire !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/06\/risotto-aux-feves-et-aux-petits-pois-1.jpg?fit=500%2C429&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1915,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/08\/24\/1915-salade-de-pates-au-basilic\/","url_meta":{"origin":1660,"position":5},"title":"Salade de p\u00e2tes au basilic","date":"24 ao\u00fbt 2010","format":false,"excerpt":"Une salade id\u00e9ale pour l'\u00e9t\u00e9 : rafraichissante, pleine de saveurs et de plaisirs en bouche !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/08\/salade-de-pates-au-basilic-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1660"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=1660"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1660\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/3076"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=1660"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=1660"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=1660"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n4 blancs de poulet
\n80 g de ch\u00e8vre frais
\n1 oignon
\nun verre de vin blanc
\n900 cl de bouillon de volaille chaud
\nun bouquet de basilic
\n1 noix de beurre
\nhuile d’olive
\nsel, poivre
\n
<\/br>
\nPr\u00e9paration<\/strong><\/p>\n
\n2.Dans une casserole, faire chauffer un filet d’huile d’olive et y faire revenir l’oignon \u00e9minc\u00e9. Ajouter ensuite le riz et m\u00e9langer 2 min sur le feu vif. D\u00e9glacer avec le vin blanc, toujours en remuant.
\n3.Une fois le vin \u00e9vapor\u00e9, incorporer le bouillon petit \u00e0 petit en attendant \u00e0 chaque fois son \u00e9vaporation, tout en remuant sans arr\u00eat le riz.
\n4.Au bout d\u2019une dizaine de minutes, ajouter le poulet et finir la cuisson du riz.
\n5.Lier le riz avec le beurre, rectifier l\u2019assaisonnement avec du sel et du poivre.
\n6.Ajouter le fromage de ch\u00e8vre coup\u00e9 en petites tranches. Saupoudrer de basilic hach\u00e9 et servir aussit\u00f4t.<\/p>\n","protected":false},"excerpt":{"rendered":"