Mushroom Risotto with Chicken Skewers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 691 cal. | (33 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 7.6 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 33.3 mg | (278 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 812 mg | (20 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 428 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the chicken skewers:
- 4 Chicken breasts (about 160 grams)
- 2 garlic cloves
- 1 shallot
- ¼ tsp ground Cumin
- 2 Tbsps light soy sauce
- 4 Tbsps Coconut milk
- 1 Tbsp medium hot Mustard
- 1 tsp Curry powder
- 2 Tbsps sesame oil
- salt
- freshly ground peppers
- vegetable oil (to fry)
- 100 milliliters Vegetable broth
- 100 milliliters Mango Orange juice
- 1 Tbsp lemon juice
- 1 tsp Curry
- For the risotto:
- 2 Tbsps dried, mixed Mushrooms
- 600 milliliters hot Vegetable broth
- 1 onion (finely chopped)
- 1 Tbsp olive oil
- 1 bay leaf
- 1 tsp Dried-porcini powder
- 1 garlic clove (peeled)
- 200 grams Arborio rice
- 125 milliliters dry white wine
- 2 Tbsps butter
- salt
- freshly ground peppers
- 2 Tbsps Parmesan (freshly grated)
- Additional:
- rosemary (for garnish)
Preparation steps
For the chicken skewers: Thinly cut the chicken filets about 2 cm (approximately 3/4 inch) wide. Peel and finely chop the garlic. Peel and finely chop the onion. Combine in the garlic, cumin, soy sauce, coconut milk, mustard, curry and sesame oil. Add the chicken and allow the strips to marinate at least 2 hours.
For the risotto: Soak the mushrooms in warm water at least 30 minutes and then drain. Heat the broth. Sauté the onion in oil, add the drained mushrooms, bay leaf, porcini powder and press the garlic. Sprinkle in the rice and let it glaze over while stirring. Pour in the wine and let it boil. Gradually pour in the broth while stirring. Boil down repeatedly until the rice is tender and the risotto has a creamy consistency. Stir in the butter and the Parmesan, season with salt and pepper.
Remove the chicken from the refrigerator, drain and thread on 8 wooden skewers. Fry in a skillet in hot oil for about 6 minutes, turning occasionally. Remove and keep warm. Deglaze with broth and juice. Season with salt, pepper, lemon juice and curry. Thicken the sauce as desired.
Scoop the risotto onto a plate. Add the skewers and drizzle with the sauce. Garnish with rosemary and serve.
