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

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.

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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