Light chicken filet with pumpkin risotto

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the risotto pumpkin wash well and remove seeds. With skin cut into slices and dice. Thyme wash, shake dry and pluck off the leaves. Peel onion and garlic and dice finely.

2. 2

   Dissolve the stock in 1 l hot water.

3. 3

   Bring onion, garlic, rice and ¼ l broth to the boil in a pot. Allow to swell over a low heat, gradually adding the remaining hot broth, stirring from time to time. Always add stock only after the rice has absorbed the liquid.

4. 4

   Cook for a total of about 30 minutes. Stir in pumpkin and thyme after approx. 10 minutes cooking time and cook with it.

5. 5

   For the dip, drain the apricots well. Finely dice the apricots 3⁄4. Purée the rest of the apricots. Mix with apricot cubes. Season to taste with salt, curry and chili flakes.

6. 6

   For the chicken filet, wash the meat and pat dry. Heat a coated pan without fat strongly. Add 3 tablespoons of mineral water. Fry the meat for about 5 minutes on one side, if necessary add another 1-2 tablespoons of mineral water (see

7. 7

   Fig. right). Turn the meat and fry it in a little mineral water from the other side as well. Season with salt and pepper, cut open. Season risotto with salt and pepper. Serve with meat and dip.

Nutrition Facts

KCAL
420 kcal

CARBS
58 g

FATS
2 g

PROTEINS
39 g