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Apricot chicken risotto

Apricot chicken risotto
4.3 897 rating
Prep. 15 min
Total 30 min
6 portions
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Ingredients

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