Easy To Cook & Low In Calories
Looking for low calories meals? Try this low calories asparagus risotto.
Total time 30 minute
Preparation time 5 minutes
Portions 18
Low Calories Chicken and Asparagus Risotto
All Ingredients
800 grams of rice, white, Italian Arborio Risotto
500 grams of asparagus
300 grams of shaved parmesan cheese
30 grams of olive oil
20 grams of baby spinach, raw
2 Knorr units of stock cubes, vegetable (18g)
4 tsps of spices, onion powder (10g)
15 grams of garlic powder
10 grams of salt, table
700 grams of chicken, breast, grilled without skin, meat only
Cooking Method
In a pan, sweat the risotto rice in olive oil for about two minutes.
Gradually add the vegetable stock obtained from mixing the stock cubes with hot boiling water. until the risotto is 3/4 cooked (Risotto base).
Chop the asparagus and blend 600g of them with spinach, parmesan, garlic granules and onion powder. (free to use fresh onion and garlic). Right now, you should have a nice green asparagus pesto.
In a different pan, sear and cook the chicken. Then add it to the risotto, together with the asparagus pesto.
Cook 2-3 minutes or until the risotto is cooked and still nice in colour.
Serve it with the rest of the asparagus and shaved parmesan on the top.
