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Italian Quinoa Risotto with Grilled Chicken and Asparagus
This healthy twist on the classic Italian risotto will amaze you. Instead of traditional risotto rice, we use quinoa - a super grain full of proteins and fibers. Combined with grilled chicken and crispy asparagus, this becomes a nutritious and delicious dish. And don't stress, it's easier to make than you think!
Prep time
45 min
Difficulty
Gemiddeld
Servings
4
Ingredients
- 250 grams quinoa
- 2 chicken breasts
- 1 bunch of asparagus
- 1 large onion
- 3 cloves of garlic
- 1 liter chicken broth
- 50 grams Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Nutrition facts
kcal
550
protein
40g
fat
18g
carbs
60g
Instructions
- 1 Heat a tablespoon of olive oil in a large pan and grill the chicken breasts on both sides until cooked through. Remove them from the pan and let them rest.
- 2 Meanwhile, finely chop the onion and garlic and cut the asparagus into pieces of about an inch.
- 3 In the same pan, add the other tablespoon of olive oil and sauté the onion and garlic until golden brown.
- 4 Add the quinoa to the pan and stir well. Then gradually add the chicken broth, stirring constantly until the broth is absorbed. Repeat this until the quinoa is cooked and all the broth is absorbed. This takes about 20 minutes.
- 5 Cut the grilled chicken into pieces and add them, along with the asparagus, to the pan. Stir well and let simmer for another 5 minutes.
- 6 Grate the Parmesan cheese over the risotto, season with salt and pepper, and serve immediately. Buon appetito!
