Apricot chicken risotto

Apricot chicken risotto

3.8 22 ratings

Prep. 10min

Total 25min

4 portions

Ingredients

fresh thyme leaves only
2 sprigs
fresh flat-leaf parsley leaves only
2 sprigs
garlic clove
1
piece fresh ginger peeled (optional)
1 cm
brown onion
70 g
olive oil
30 g
carrot cut into pieces
70 g
red capsicum deseeded and cut into pieces
80 g
chicken thigh fillet cut into cubes (3 cm)
330 - 350 g
canned apricot nectar
270 g
water
200 g
Chicken stock paste (see Tip)
2 tsp
Arborio rice
200 g
frozen green peas to taste
60 g
salt to taste
1 pinch
ground black pepper to taste
1 pinch

Difficulty

easy

Nutrition per 1 portion

Sodium 236.2 mg

Protein 17.2 g

Calories 1778.8 kJ / 425.2 kcal

Fat 14.8 g

Fibre 3.9 g

Saturated Fat 3 g

Carbohydrates 56.7 g

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