Coconut risotto with chicken fillet and pineapple

For 4 people
  • 1 onion
  • 25 g Butter or margarine
  • 250 g Risotto rice 'Enjoyment in 20 minutes'
  • 1 Can (s) (400 ml) unsweetened coconut milk
  • 250 ml vegetable broth
  • salt
  • pepper
  • 4 Chicken fillets (approx. 150 g each)
  • 2–3 EL Oil
  • 1 jar (s) (236 ml) Sliced ​​pineapple
  • 1 1/2 Bund Chives
  • Coconut chips
30 minutes
very easy
Peel the onion and dice it finely. Heat the fat in a saucepan, sauté the onion, add the rice, sauté briefly, deglaze with coconut milk and stock, bring to the boil, covered and simmer for 20-25 minutes. Then season with salt and pepper
In the meantime, wash the meat and pat dry. Heat the oil in a large pan and fry the meat for about 12 minutes, turning. In the meantime, pour the pineapple into a colander and drain well. Wash the chives, shake dry and cut into fine rolls, except for a few stalks for garnish.
Add the pineapple slices to the pan 2–3 minutes before the end of the roasting time and fry for 1–1 1/2 minutes on each side. Season the meat with salt and pepper
fold the chives under the risotto, except for 1 tablespoon for garnish. Season again with salt and pepper. Remove the meat from the pan, cut open. Arrange risotto, meat and a pineapple slice each in 4 bowls, sprinkle with chives. Garnish with chives and coconut chips
1 person approx:
  • 730 kcal
  • 3060 kJ
  • 41 g protein
  • 36 g fat
  • 61 g carbohydrates


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