Skip to main content Search
Apricot chicken risotto

Apricot chicken risotto
4.3 914 ratings
Prep. 15min
Total 30min
6 portions
Sign up for free

Ingredients

  • fresh thyme leaves only
    3 sprigs
  • fresh flat-leaf parsley leaves only
    3 sprigs
  • garlic cloves
    2
  • piece fresh ginger peeled (optional)
    1 cm
  • brown onion
    100 g
  • olive oil
    40 g
  • carrot cut into pieces
    100 g
  • red capsicum deseeded and cut into pieces
    120 g
  • chicken thigh fillet cut into cubes (3 cm)
    500 g
  • canned apricot nectar
    400 g
  • water
    300 g
  • Chicken stock paste (see Tip)
    1 ½ tbsp
  • Arborio rice
    300 g
  • frozen green peas to taste
    80 g
  • salt to taste
    1 - 2 pinches
  • ground black pepper to taste
    1 - 2 pinches

Difficulty

easy

Nutrition per 1 portion

Sodium 847.2 mg
Protein 19.7 g
Calories 1649.2 kJ / 392.7 kcal
Fat 14.4 g
Fiber 3.5 g
Saturated fat 3.4 g
Carbohydrates 44.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Cookidoo® Served 2021 10 Recipes
Australia and New Zealand
Simply Delicious 88 Recipes
Australia and New Zealand
Stack up the savings 117 Recipes
Australia and New Zealand

You might also like...

Pasta alla puttanesca

4.2(117)

35min

Eggplant involtini with risotto

4.8(36)

1 h 55min

Layered veggie-loaded pesto pasta

4.0(34)

30min

Prawn yakisoba (TM6 only)

4.1(54)

35min

All-in-one creamy vegetable pasta (Diabetes)

4.4(140)

40min

Lasagne with fresh spinach pasta

4.7(37)

2 h 20min

Black rice bowl with chicken and mushroom (gut health)

4.6(265)

40min

Mushroom and sun-dried tomato fettuccine

4.4(159)

35min

Baked salmon sushi cups

4.9(11)

30min

One pot pasta with chorizo (open bowl)

3.4(18)

35min

Udon with chicken and mushrooms

3.6(28)

50min

Chicken with almonds

3.6(47)

45min

 Show all
Show all