Kanarisotto
recipe

A delicious and creamy chicken and vegetable risotto with a hint of curry.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 1 onion
- 300 g basmati rice (raw weight)
- 6 tsp curry powder
- 1 grilled chicken
- Water
- 150 g light cream cheese (e.g., crème bonjour light)
- 300 g mixed vegetables (carrots, asparagus, cauliflower)
- Oil
Instructions:
1. Remove the meat from the grilled chicken and cut it into small pieces.
2. Chop the onion finely and sauté it in oil in a large pan until translucent.
3. Add the basmati rice and curry powder to the sautéed onion and stir well.
4. Pour enough water over the rice to cover it, and let it simmer on low heat until the rice is cooked.
5. Stir in the chopped chicken pieces and mixed vegetables into the rice. Mix thoroughly.
6. Finally, add the light cream cheese and stir until it has melted and blended evenly.
7. Serve warm.
Nutritional Information (per serving):
Calories: 420
Protein: 25g
Carbohydrates: 60g
Fat: 10g
Fiber: 4g

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