This is the most tasty and enjoyable dish with a good mix of protein, carbs and fats. A lovely risotto to have on cooler nights and even better for lunch the next day.
SERVES 4
INGREDIENTS
- 800G chicken breast, chopped into cubes
- 1-1.25L chicken stock
- 1 onion, diced
- garlic
- 1tbs honey
- olive oil
- dried herbs
- turmeric & smoked paprika
- 1.5cups Arborio rice
- Kale or spinach
- butter or nutalex
METHOD
- Pre heat the oven at 180 degrees, fan force
- Chop your pumpkin into 2cm cubes and coat them in a little olive oil, dried herbs, garlic and pepper and salt and place them in the oven
- Chop your chicken breast and coat in a little garlic, honey, pepper and salt and place in the oven for 30mins
- Boil your stock in one saucepan on medium heat and place a lid on top
- In another saucepan fry off your diced onion in a little butter and once it is translucent add the arborio rice, now turn the heat down and once the stock is boiling start to spoon across the stock stirring as you go
- Once the stick is absorbed by the rice add more, do not add it all at once. This should take at least 30mins
- Once all your stock has been absorbed by the rice add in the turmeric and smoked paprika about 1tsp or a little more of both
- Add the chicken and pumpkin and all the kale or spinach
- Presto you are now ready to serve
CALORIES PER SERVE = 472
PRO 38.9G
CARBS 56.3G
FATS 9.1G
