Appareils et accessoires
Apricot chicken risotto
Prép. 15min
Total 30min
6 portions
Ingrédients
-
fresh thyme leaves only3 sprigs
-
fresh flat-leaf parsley leaves only3 sprigs
-
garlic cloves2
-
piece fresh ginger peeled (optional)1 cm
-
brown onion100 g
-
olive oil40 g
-
carrot cut into pieces100 g
-
red capsicum deseeded and cut into pieces120 g
-
chicken thigh fillet cut into cubes (3 cm)500 g
-
canned apricot nectar400 g
-
water300 g
-
Chicken stock paste (see Tip)1 ½ tbsp
-
Arborio rice300 g
-
frozen green peas to taste80 g
-
salt to taste1 - 2 pinches
-
ground black pepper to taste1 - 2 pinches
Niveau
facile
Infos nut. par 1 portion
Sodium
847.2 mg
Protides
19.7 g
Calories
1649.2 kJ /
392.7 kcal
Lipides
14.4 g
Fibre
3.5 g
Graisses saturées
3.4 g
Glucides
44.3 g
Vous aimez ce que vous voyez ?
Cette recette et plus de 100 000 autres vous attendent !
Créer un compte gratuitement Plus d’informationsVous pourriez aussi aimer...
Tout montrerHainanese chicken rice with vegetable soup and steamed egg
1h 25min
Chicken Caprese pasta salad
25min
Gwinganna biryani
25h 20min
Chilli mussels with risoni
35min
One pot pasta with chorizo (open bowl)
35min
Pasta alla Vodka
15min
Spaghetti carbonara (TM7)
40min
Pad Thai
1h
Lasagne with fresh spinach pasta
2h 20min
Chicken and mushroom rice
45min
Tagliatelle with pumpkin
45min
Tomato and mushroom spaghetti
30min