Apricot chicken risotto

Apricot chicken risotto

4.3 894 évaluation

Prép. 15min

Total 30min

6 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 847.2 mg

Protides 19.7 g

Calories 1649.2 kJ / 392.7 kcal

Lipides 14.4 g

Fibre 3.5 g

Graisses saturées 3.4 g

Glucides 44.3 g

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