Quinoa chicken risotto
If you’re a lover of risotto but want to look after your waist line, this quinoa chicken risotto recipe is for you! Using quinoa instead of rice, makes this risotto higher in protein and B vitamins than traditional risotto. This recipe is easy to make and you can easily swap the vegetables to suit what you have in your fridge.
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Serves: | 4 |
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Ingredients: | 8 |
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Serving size: | 400 g |
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Total calories: | 444 |
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Protein: | 33.5 g |
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Fat: | 17.8 g |
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Carbohydrates: | 37.4 g |
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Fibre: | 5 g |
Ingredients
- 500 g chicken breast, trimmed
- 4 cups water
- 1 tbsp coconut or olive oil
- 4 garlic cloves, finely chopped
- 4 medium carrots, peeled and grated
- 200 g pumpkin, skin removed and grated
- 1 cup quinoa
- ½ cup finely chopped basil
- ¾ cup finely grated parmesan (optional)
- Black pepper and salt to taste
Method
- Poach the chicken breast by bringing 4 cups of water to the boil in a saucepan, then placing the chicken breast in the water – allowing it to come to a simmer before turning the heat off. Cover for 30 minutes to cook through.
- Once chicken is poached, remove from water and allow to cool slightly. Keep the water to use as a stock to cook the quinoa.
- In a large saucepan, heat oil and lightly sauté the garlic for 1 minute. Add carrots and pumpkin and sauté for about 5 minutes.
- Add 2 cups of stock and the quinoa to the saucepan with the veggies and bring to the boil. Cook for about 15 minutes with the lid on, stirring occasionally until liquid is absorbed.
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