Apricot chicken risotto
TM6 TM5 TM31

Apricot chicken risotto

4.3 (437 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
1649.2 kJ / 392.7 kcal
Protein
19.7 g
Carbohydrates
44.3 g
Fat
14.4 g
Saturated Fat
3.4 g
Fibre
3.5 g
Sodium
847.2 mg

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