Low Carbs Chicken Risotto with Brown Rice

Ingredients

• 500 g Chicken breast

• 1 large Broccoli head

• 500 ml Chicken broth

• 6 cups 70-80% cooked Brown rice

• 1 tsp Garlic paste

• 1 tsp Ginger paste

• 2 tsp Crushed black pepper

• 4 tbsp Butter

• 2 tbsp Mixed herbs

• 5-6 Garlic cloves

• 4-5 Ginger pieces

• 1 small Onion

• 2.5 tsp Salt

• 3 cups Milk

• 2 cups Shredded Parmesan cheese

• 1 tsp Degi Mirch powder/Paprika

Instructions

1. Cut the chicken breast into small pieces.

2. In a bowl, mix the chicken pieces with paprika/Degi Mirch, 2.5 tsp salt, 1 tsp garlic paste, 1 tsp ginger paste, 2 tsp crushed black pepper, and 2 tbsp butter. Marinate for 10-15 minutes.

3. Chop the broccoli head into small pieces; set aside.

4. In a grinder, shred ginger pieces, garlic cloves, and onion into small pieces (not paste).

5. Heat 2 tbsp butter in a pot. Add marinated chicken; cook for 3-4 minutes until golden.

6. Add the shredded ginger, garlic, and onion. Stir and fry for 4-5 minutes.

7. Mix in the half-cooked brown rice, remaining butter, and chopped broccoli. Stir for 1-2 minutes.

8. Add chicken broth and mix well.

9. Pour in 3 cups milk, stir, cover, and cook on low-medium heat for 7-8 minutes.

10. Uncover, add 2 cups shredded Parmesan cheese and mix.

11. Stir in 2 tbsp mixed herbs.

12. Turn off the heat and transfer to a serving bowl.

13. Serve hot as a lunch or dinner dish. Enjoy!