Chicken Breast Mushroom Risotto

Name: Chicken Breast Mushroom Risotto
Total time: 30 min
Yield: 575 g
Ingredients: cheddar cheese 20 serving; minced garlic 5 teaspoon; grilled chicken breast 50 g; Quaker oatmeal 30 g; onion 70 half onion (1/2); oyster sauce 20 g; skim milk 300 ml; grilled shiitake mushroom 80 serving

Cook 30 min Difficulty EASY 450 kcal

#diet #high protein #low sugar #low calorie

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Ingredients

Main ingredients

cheddar cheese 1 serving
minced garlic 1 teaspoon
grilled chicken breast 50 g
Quaker oatmeal 30 g
onion 1 half onion (1/2)
oyster sauce 20 g
skim milk 300 ml
grilled shiitake mushroom 1 serving

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 62.65 g 54%

Protein 35.45 g 31%

Fat 7.99 g 15%

Serving size 575g

Cooking steps

1

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

Finely chop the onion.
3

Heat olive oil in a pan and sauté the chicken breast.
4

When the chicken is cooked, add the onion and mushrooms and stir-fry.
5

Add the brown rice and stir-fry while mixing.
6

Pour in the milk and simmer until creamy.
7

Season with salt and pepper.
8

Garnish with parsley to finish.

Chicken Breast Mushroom Risotto

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