RECIPES
Calories | 124,5 Kcal |
Fat | 6,3 g |
of which saturated fat | 4,0 g |
Carbohydrates | 9,8 g |
of which sugar | 1,3 g |
Proteins | 7,2 g |
Salt | 0,4 g |
Calories | 124,5 Kcal |
Fat | 6,3 g |
of which saturated fat | 4,0 g |
Carbohydrates | 9,8 g |
of which sugar | 1,3 g |
Proteins | 7,2 g |
Salt | 0,4 g |
Chop onion, carrot and mushrooms. In a pot, heat water with a stock cube (0.5 l of water per cube). Heat oil in a large frying pan and brown the chicken. To the frying pan, add the rest of the vegetable stock, mushrooms, broccoli, curry and chicken. Cook over medium-low heat for 12-15min until the rice is al dente. Before serving, add the coconut milk. Season to taste. paso 5 paso 6 paso 6Cooking step by step
Mise en place:
Cut broccoli into small florets.
Cut the chicken into small cubes. Season with salt and pepper.The vegetable stock:
To the frying pan:
Set aside. To the same frying pan, add another drizzle of oil and sauté rice, onion and carrot. Season with salt and pepper. Stir 2-3 minutes and then add half of the vegetable stock. Boil 5 min over medium low heat.The risotto:
Serve the risotto with lime wedges and coriander leaves. paso 5
paso 6
Cooking
step by steppaso 6
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