Do you prefer healthy and nutritionally balanced ingredients? Focus your attention as we prepared fitness recipe for hokkaido pumpkin risotto with chicken meat. This risotto will surely amaze you with its creamy taste and 45 grams of protein in only one serving. Here we go!
Ingredients:
- 360 g chicken breasts
- 200 g Arborio rice
- 1 medium-sized hokkaido pumpkin (150 g hokkaido pumpkin puree)
- 50 g Parmesan cheese
- 500 ml vegetable broth
- 150 ml white wine
- 1 medium-sized onion
- olive oil cooking spray
- pinch of salt, ground black pepper, sweet pepper and parsley stems
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Method:
Firstly, prepare hokkaido pumpkin puree. Cut hokkaido pumpkin into a half and scoop out all the seeds. Put the halves onto a baking sheet into the oven and roast for 50 minutes, until the flesh is soft. Once the pumpkin is roasted, skin it off and blend with hand blender to get the puree as smooth as possible.
Meanwhile prepare chicken breasts and rub them with salt and seasoning. Put the chicken breasts in the heated skillet with olive oil. Add a splash of water, cover the pan and roast until soft. Take another skillet and sauté chopped onion until translucent. Add Arborio rice and continue to sauté. Deglaze with white wine and continue simmering, then gradually add vegetable broth. Simmer the rice over medium-high heat for approximately 20 minutes, until broth is absorbed.
When the rice is tender, add hokkaido pumpkin puree and salt if needed. Continue to simmer. Remove cooked risotto and add shredded parmesan. Risotto is then served with chicken breasts, parmesan and parsley stems. Bon appetit!
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Nutrition facts per 1 serving (3 servings per recipe) |
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|---|---|---|---|---|
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Calories |
Protein |
Carbohydrate |
Fat |
|
|
543 |
45 g |
60 g |
7 g |
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