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Ингредиенты
- 1 Tbsp. Olive or possibly sunflower oil
- 1 x Onion, minced finely
- 1 x Garlic cloves, crushed (1 to 2)
- 2 x Celery sticks, minced
- 1 x Red pepper, de-seeded and cut into thin strips
- 200 gm Brown rice, (7oz)
- 600 ml Vegetable or possibly chicken stock, (1 pint)
- 200 gm Cooked chicken, skinned and cut into small pcs (7oz)
- 75 gm Unsalted cashew nuts, (3oz)
- 2 Tbsp. Minced fresh parsley Salt and pepper
Инструкции
- Heat the oil in a large frying pan or possibly wok and gently cook the onion, garlic, celery and pepper for 3-4 min.
- Add in the rice and cook for 1-2 min.
- Stir in the stock and seasoning and bring to the boil.
- Cover and simmer gently for 25-30 min, or possibly till all the liquid has been absorbed.
- Add in the chicken, nuts and parsley to the risotto, stir well and cook for 3-4 min till heated through.
- Check the seasoning. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 4 servings | |
| Calories 417 | |
| Calories from Fat 163 | 39% |
| Total Fat 18.78g | 23% |
| Saturated Fat 3.96g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 164mg | 7% |
| Potassium 418mg | 12% |
| Total Carbs 49.28g | 13% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.77g | 3% |
| Protein 13.84g | 22% |
