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Peas & Dill Chicken & Mushroom Buckwheat Risotto
Chicken & Mushroom Buckwheat Risotto with peas & dill accents. A satisfying dinner prepared from measured ingredients.
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- 38 min
- Calories
- 582 kcal
- Protein
- 53 g
- Carbohydrates
- 62.9 g
- Fat
- 14.1 g
- Fiber
- 11.7 g
Ingredients
- 170 g chicken breast
- 70 g buckwheat
- 90 g peas
- 8 g dill
- 7 g olive oil
Instructions
- Prepare chicken breast (170 g) and buckwheat (70 g) for one serving. Simmer buckwheat with water, sauté mushrooms and chicken separately until chicken reaches 74°C, then combine.
- Prepare peas (90 g) and dill (8 g). Add them during the final cooking stage or as a fresh garnish, as appropriate to their texture.
- Taste and season to preference. Serve at the temperature appropriate for the dish; refrigerate leftovers promptly.
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