Broccoli Quinoa Risotto With Seared Chicken
Created by ImPat on April 13, 2019
- Servings: 4
- Prep Time: 15m
- Cook Time: 25m
- Recipe #31781
Ingredients
- 1 tablespoon olive oil (extra virgin)
- 800 grams boneless skinless chicken breast (fillets, raw trimmed)
- Sea salt
- Cracked black pepper
- 700 grams broccoli (2 heads, cut into florets)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken stock (750 ml)
- 100 grams quinoa flakes (1 cup)
- 40 grams cashew nuts (1/4 cup, plus extra to serve)
- 2 1/2 cups basil leaves
- 1/3 cup parmesan cheese, finely grated (plus extra to serve, 25 grams)
- 1/4 cup water (60 ml)
- Micro basil, to serve
How to Make
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Step 1: Heat half the oil in a large frying pan over medium heat and season the chicken with salt and pepper and cook for 4–5 minutes each side or until cooked through and set aside to rest before slicing.
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Step 2: Place the broccoli in a food processor and pulse until it resembles rice.
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Step 3: Heat the remaining oil in a large saucepan over medium heat and add the onion and garlic and cook, stirring, for 3–4 minutes or until softened and then add the stock, broccoli and quinoa flakes and cook for 6–8 minutes or until starting to bubble.
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Step 4: While the broccoli is cooking, place the cashews in the food processor and process for 2 minutes or until a paste forms and then add the basil, parmesan and water and process for 1–2 minutes or until smooth.
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Step 5: Add the pesto to the saucepan and stir to combine.
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Step 6: Divide between bowls and top with the chicken, extra cashews, extra parmesan and basil to serve.
Nutritional Facts
- Serving Size: 1 (693.2 g)
- Calories 643.7
- Total Fat - 20.8 g
- Saturated Fat - 5.3 g
- Cholesterol - 180.9 mg
- Sodium - 615.2 mg
- Total Carbohydrate - 35.1 g
- Dietary Fiber - 6.9 g
- Sugars - 8.2 g
- Protein - 78.7 g
- Calcium - 250.8 mg
- Iron - 5.6 mg
- Vitamin C - 161.7 mg
- Thiamin - 0.4 mg