Diet Cream Risotto
You can use noodles instead of rice to make pasta! It's also delicious with wood ear or shiitake mushrooms!
Ingredients
Main ingredients
- Low-Fat Milk 100 ml
- Chicken Tenderloin 90 g
- Concentrated Chicken Stock 5 g
- King Oyster Mushroom 60 g
- Sangha High-Protein Cheese 18 g
- Liquid Allulose 1 spoon
- Instant Konjac Rice with Black Rice 1 piece
- Minced Garlic 1 teaspoon
- Enoki Mushroom 80 g
- Onion 0.5 half (1/2 piece)
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
55.95 g
52%
Protein
35.92 g
33%
Fat
6.92 g
14%
Cooking steps
-
1
Finely chop half an onion and slice the enoki mushrooms.
-
2
Julienne the button mushrooms and cut the chicken into bite-size pieces.
-
3
Heat olive oil in a pan, add 1 spoon of minced garlic and the chopped onion, and sauté over low heat.
-
4
When the onion turns translucent, add the mushrooms, 1 tablespoon oyster sauce, and 1.5 tablespoons allulose.
-
5
Add the chicken and, once it's mostly cooked, add the konjac rice and stir-fry. Then pour in 150ml Almond Breeze (over medium-low heat).
-
6
Add one slice of cheddar cheese, season with salt and pepper, and simmer until it thickens.
