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.

Pea and Mint Risotto with Grilled Chicken
Pea and Mint Risotto with Grilled Chicken

Pea and Mint Risotto with Grilled Chicken
A light yet satisfying risotto with fresh peas and mint, paired with grilled chicken for protein.
Pea and Mint Risotto with Grilled Chicken

Provides a balanced meal with carbohydrates from the risotto and protein from the chicken, supporting energy needs for cycle training.

Ingredients:
1
Servings
  • 150
    g
     arborio rice
  • 1
    item
     chicken breast
  • 100
    g
     peas
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     vegetable broth
  • 30
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 10
    g
     mint leaves
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Pea and Mint Risotto with Grilled Chicken
Instructions:
  1. Heat olive oil in a pan over medium heat.
  2. Add chopped onion and garlic, sauté until translucent.
  3. Stir in arborio rice, cook for 2 minutes.
  4. Gradually add vegetable broth, stirring constantly until absorbed.
  5. Add peas and continue cooking until rice is creamy and tender.
  6. Stir in parmesan cheese and mint leaves.
  7. Season with salt, pepper, and lemon juice.
  8. Grill chicken breast until cooked through.
  9. Serve risotto topped with sliced grilled chicken.
Nutrition Per Serving 800 g Per 100g
Energy 807 kcal 101 kcal
Protein 45 g 5.6 g
Fibre 8 g 1.0 g
Salt 2 g 0.3 g
Sugar 5 g 0.6 g
Carbohydrates 90 g 11.3 g
Fat 30 g 3.8 g
  • 150
    g
     arborio rice
  • 1
    item
     chicken breast
  • 100
    g
     peas
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     vegetable broth
  • 30
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 10
    g
     mint leaves
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Heat olive oil in a pan over medium heat.

Add chopped onion and garlic, sauté until translucent.

Stir in arborio rice, cook for 2 minutes.

Gradually add vegetable broth, stirring constantly until absorbed.

Add peas and continue cooking until rice is creamy and tender.

Stir in parmesan cheese and mint leaves.

Season with salt, pepper, and lemon juice.

Grill chicken breast until cooked through.

Serve risotto topped with sliced grilled chicken.

Contact About
Privacy Policy Terms of Service Sitemap