If you love Italian creamy risotto, then you have to try this protein packed version with extra chicken and cottage. Thanks to this, the composition is as balanced as possible and you have an ideal post-workout meal.
Ingredients:
- 300 g champignons or other mushrooms
- 300 g raw chicken breast
- 200 g raw rice
- 200 g light cottage cheese
- 10 g eidam cheese
- 2 cloves of garlic
- 1 shallot
- salt to taste
- black pepper to taste
- canola oil spray
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Method:
Start by blending the cottage cheese until smooth and set it aside. But if you don’t mind small lumps in it, you don’t have to blend it. Then prepare the rice as directed and set it aside. Next, clean the shallots and garlic and chop finely. Next, cut the chicken breasts into small pieces, season with salt and black pepper, and clean and slice the mushrooms. Spray a frying pan with oil spray and fry the shallots until golden. Add the garlic and mushrooms and sauté until soft (about 5 minutes). Next, add the chicken to the mixture and sauté for approximately 10 minutes until tender.
To the meat and mushrooms then add the cooked rice, stir and simmer together for a while. Add the blended cottage cheese and grated eidam to the mixture. Stir well and allow to cook for a few more minutes until the risotto has a nice creamy consistency. Then just season with salt and pepper as needed and serve. When serving, you can garnish with any cheese you like.
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|
Nutritional values |
1 serving (total 2 servings) |
|---|---|
| Energy value | 667 kcal |
| Protein | 59 g |
| Carbohydrates | 90 g |
| Fats | 7 g |
| Fibre | 4 g |
A quick and tasty risotto with a creamy consistency and a hearty load of protein makes it a great lunch and dinner.
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