Apricot chicken risotto

Apricot chicken risotto

4.3 930 ratings

Prep. 15 min

Total 30 min

6 portions

Ingredients

fresh flat-leaf parsley leaves only
3 sprigs
garlic cloves
2
brown onion
100 g
fresh thyme leaves only
3 sprigs
piece fresh ginger peeled (optional)
1 cm
olive oil
40 g
carrot cut into pieces
100 g
red capsicum deseeded and cut into pieces
120 g
skinless chicken thigh fillets cut into cubes (3 cm)
500 g
canned apricot nectar
400 g
water
300 g
Arborio rice
300 g
Chicken stock paste (see Tip)
1 ½ tbsp
frozen green peas to taste
80 g
salt to taste
1 - 2 pinches
ground black pepper to taste
1 - 2 pinches

Difficulty

easy

Nutrition per 1 portion

Sodium 847.2 mg

Protein 19.7 g

Calories 1649.2 kJ / 392.7 kcal

Fat 14.4 g

Fibre 3.5 g

Saturated Fat 3.4 g

Carbohydrates 44.3 g

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