We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Autumn Vegetable and Chicken Risotto
Autumn Vegetable and Chicken Risotto

Autumn Vegetable and Chicken Risotto
A creamy risotto featuring seasonal autumn vegetables and tender chicken.
Autumn Vegetable and Chicken Risotto

To provide a balanced meal with carbohydrates, protein, and vegetables, supporting recovery and energy replenishment after training.

Ingredients:
1
Servings
  • 150
    g
     chicken breast
  • 150
    g
     arborio rice
  • 100
    g
     butternut squash
  • 100
    g
     mushroom
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 30
    g
     parmesan cheese
  • 500
    ml
     chicken broth
  • 1
    tsp
     thyme
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
Preparation Time: 45 minutes
Autumn Vegetable and Chicken Risotto
Instructions:
  1. Heat olive oil in a large pan over medium heat.
  2. Add chopped onion and garlic, sauté until translucent.
  3. Add diced chicken breast and cook until browned.
  4. Stir in arborio rice and cook for 2 minutes.
  5. Gradually add chicken broth, stirring constantly until absorbed.
  6. Add diced butternut squash and sliced mushrooms.
  7. Continue adding broth until rice is creamy and cooked through.
  8. Stir in parmesan cheese, thyme, salt, and pepper.
  9. Serve hot.
Nutrition Per Serving 1083 g Per 100g
Energy 600 kcal 55 kcal
Protein 40 g 3.7 g
Fibre 5 g 0.5 g
Salt 2 g 0.2 g
Sugar 5 g 0.5 g
Carbohydrates 80 g 7.4 g
Fat 20 g 1.8 g
  • 150
    g
     chicken breast
  • 150
    g
     arborio rice
  • 100
    g
     butternut squash
  • 100
    g
     mushroom
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 30
    g
     parmesan cheese
  • 500
    ml
     chicken broth
  • 1
    tsp
     thyme
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
1
Servings
0

Heat olive oil in a large pan over medium heat.

Add chopped onion and garlic, sauté until translucent.

Add diced chicken breast and cook until browned.

Stir in arborio rice and cook for 2 minutes.

Gradually add chicken broth, stirring constantly until absorbed.

Add diced butternut squash and sliced mushrooms.

Continue adding broth until rice is creamy and cooked through.

Stir in parmesan cheese, thyme, salt, and pepper.

Serve hot.

Contact About
Privacy Policy Terms of Service Sitemap