Grümkern Feta Cheese Risotto with Coconut Chicken and Cilantro Squash

Rating: 3.80 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Coconut chicken:



* Soak gruel with water and soak for half a day. The following day, bring to a boil in a closed saucepan and make meanwhile until the water is completely absorbed. Then season with walnuts, feta cheese, apple cider vinegar, lovage and sea salt.

* Sauté chicken breast strips in olive oil, sprinkle in paprika powder and buckwheat flour, and pour in coconut milk and rice wine. Lightly cook the ragout for 3-4 min. Season with sea salt at the end.

* Sauté diced pumpkin in olive oil, add diced onion, then cilantro and apple syrup, add water and simmer for 4-5 min until soft. Season with sea salt at the end.

* Arrange all components on a plate and bring to the table.

Difficulty: easy Fat: 20 g per person

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