Carbo-Buldak Risotto

Name: Carbo-Buldak Risotto
Yield: 460 g
Ingredients: Onion 30 g; Fermented Konjac Rice Brown Rice 300 g; Tofu Sheets 50 g; Brie Cheese 50 g; Butter 10 g; Buldak Sauce 20 g

493 kcal

#High Protein #Low Sugar

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Ingredients

Main ingredients

Onion 30 g
Fermented Konjac Rice Brown Rice 300 g
Tofu Sheets 50 g

Seasonings/Sauce

Brie Cheese 50 g
Butter 10 g
Buldak Sauce 20 g

Nutrition summary

Carbohydrates 42.86 g 33%

Protein 23.4 g 18%

Fat 27.5 g 48%

Serving size 460g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Finely chop the onion.
3

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

Once the chicken breast is cooked, add the rice and stir-fry together.
5

Add Buldak sauce and milk, then mix and simmer.
6

Add mozzarella cheese and parmesan cheese, stirring until they melt.
7

Season with pepper and serve the finished risotto in a bowl.

Carbo-Buldak Risotto

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