Macadamia and Chicken Risotto
Macadamia oil and red pepper spice up chicken and vegetables for a light, healthy meal.
Ingredients
1 onion, peeled and sliced
1 clove garlic, peeled and finely chopped
2 tablespoons macadamia oil
1 red pepper, deseeded and sliced
1 cup risotto rice
2½ cups warm chicken broth
1½ cups cooked chicken breast, shredded
1½ cups seasonal mixed vegetables, we used broccoli, green beans and sugar snap peas, blanched in boiling water for a few minutes, drained and cooled in cold running water
½ cup macadamia nuts, roughly chopped, toasted if you like
Salt and freshly ground black pepper
Fresh parsley, sprigs or finely chopped
Directions
1. Cook the onion and garlic in 1 tablespoon of the oil, in a large frying pan, for a couple of minutes. Add the pepper and cook for another few minutes until the onion has softened.
2. Stir the rice, coating it well in the oil, then pour in about a third of the broth. Cook over a medium heat, stirring every so often until the broth is almost absorbed, then pour in more broth. Keep adding broth and cook, stirring until the rice is just tender. This will take around 20 minutes.
3. Stir in the chicken and heat it through, then add the vegetables and macadamia nuts. Season to taste. Serve hot, garnished with parsley and a drizzle of macadamia oil.
Nutritional Information
Based on 4 servings.
Per serving:
|
Calories |
400 |
|
Total Fat |
21g |
|
Saturated Fat |
3.5g |
|
Monounsaturated Fat |
16g |
|
Polyunsaturated Fat |
1g |
|
Trans Fat |
0g |
|
Cholesterol |
45mg |
|
Sodium |
480mg |
|
Carbohydrates |
31g |
|
Dietary Fiber |
4g |
|
Protein |
21g |