Chicken Breast Mushroom Risotto

Name: Chicken Breast Mushroom Risotto
Total time: 30 min
Yield: 595 g
Ingredients: minced garlic 5 teaspoon; grilled chicken breast 50 g; cheddar cheese 40 servings; Quaker oatmeal 30 g; onion 70 half onion (1/2); oyster sauce 20 g; non-fat milk 300 ml; grilled shiitake mushrooms 80 servings

Cook 30 min Difficulty EASY 509 kcal

#diet #low sugar #high protein #low carb #low calorie

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Ingredients

Main ingredients

minced garlic 1 teaspoon
grilled chicken breast 50 g
cheddar cheese 2 servings
Quaker oatmeal 30 g
onion 1 half onion (1/2)
oyster sauce 20 g
non-fat milk 300 ml
grilled shiitake mushrooms 1 servings

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 63.89 g 49%

Protein 39.2 g 30%

Fat 12.25 g 21%

Serving size 595g

Cooking steps

1

Cut chicken breast, mushrooms, and onion into bite-sized pieces.
2

Heat olive oil in a pan and sauté the onion.
3

Add the chicken breast and cook until done.
4

Add mushrooms and stir-fry together.
5

Add rinsed rice and stir-fry everything together.
6

Gradually add warm water or chicken stock and cook the rice.
7

Season with salt and pepper.
8

Sprinkle Parmesan cheese on top to finish.

Chicken Breast Mushroom Risotto

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