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Coconut Risotto with Asparagus and Chicken

Coconut Risotto with Asparagus and Chicken

Serves 1 //  40 minutes.

Ingredients:

  • 100 g jasmine rice
  • 150 ml coconut milk
  • 150 g chicken breasts
  • 100 g asparagus
  • 10 ml olive oil
  • 30 ml lemon juice
  • 10 ml soy sauce
  • salt, pepper, turmeric, chillies to taste
Coconut Risotto with Asparagus and Chicken

Preparation:

  1. Dice the chicken and coat in turmeric, chilli, salt and pepper.
  2. Heat oil in a pan and add chicken. Fry until browning.
  3. Add rice and fry for a while. Add a glass of water, spices and simmer for about 15
    minutes. Add more water if is needed.
  4. In the meantime, prepare asparagus. Cut off the woody ends and cut into 2 cm
    pieces.
  5. Add asparagus to chicken and rice and pour coconut milk. Season with soy sauce
    and lemon juice. Simmer until the risotto thickens.
Coconut Risotto with Asparagus and Chicken

Nutrition Facts (1 serving)

  • Kcal: 779
  • Protein: 41.68 g
  • Fats: 27.29 g
  • Carbohydrates: 92.02 g
  • Fibre: 2.11 g
  • Na: 94.09 mg
  • K: 1086.91 mg
  • Ca: 41.11 mg
  • P: 418.19 mg
  • Mg: 74.31 mg
  • Fe: 1.97 mg
  • Zn: 1.74 mg
  • Vit A: 110.63 μg
  • Vit E: 2.35 mg
  • Vit B1: 0.28 mg
  • Vit B2: 0.40 mg
  • Vit B6: 0.90 mg
  • Vit C: 28.58 mg

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Coach Damian

Coach Damian

Damian is a head coach and founder of Cyklopedia, which was created with one goal to help everyone be faster cyclists by structured training plans, healthy recipes, and nutrition plans. Damian is racing and coaching for over 10 years, working with athletes all around the world.

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