this.props.promoText
Creamy Chicken Quinoa Risotto
Italian classic, Peruvian style. One of Peru’s most famous culinary exports, quinoa, takes the place of traditional short-grain arborio rice in Chef Walther’s creamy risotto, adding nutty flavor and a more favorable protein-to-carb ratio (in case you’re counting). He starts with a sauté of aromatic onion, carrot, and celery, then simmers the quinoa grains in a rich chicken broth infused with the heat of traditional Peruvian aji Amarillo chiles and umami-rich Parmesan. Into the mix goes shredded roasted chicken breast and another Peruvian cuisine must-have—roasted fingerling potatoes. The crowning touch: briny Kalamata olives, hard-cooked egg, and sweet red bell pepper. Getting 83% (!) of your daily protein never tasted so good.
Nutritional facts
Protein
45g
Carbs
52g
Calories
650
Fat
30g
Ingredients
Veg, Pepper, Aji amarillo, Seedless, Chicken Bouillon Powder, Fingerling Potatoes, Canola and Olive Oil Blend, Carrots, Red Onion, Celery, Black Pepper, Cumin, Garlic, Kalamata Olives, Egg, Heavy Cream, Onion, Kosher Salt, Quinoa, Chicken Breast, Panko Breadcrumbs, Parmesan Cheese
Reviews
2.8
Based on 47 reviews
Alex Francis · 08/15/24