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Risotto Con Pollo - Low Sodium Version

Servings = 3 | Serving size =about 2 cups

This recipe can be multiplied by 2.

This recipe makes great leftovers. It is actually better the second day. Keep in the refrigerator for no more than 48 hours.

Not on a low-sodium diet? Here's the standard Risotto Con Pollo.

1 tsp	grapeseed oil
3 Tbsp	pumpkin seeds
2 cloves	garlic
1 large	red onion
2 cups	arborio rice
3 cups	water
1 tsp	paprika
20	threads saffron
1/2 tsp	ground cumin
1/4 tsp	salt
1/4 tsp	fresh ground black pepper
	spray olive or grapeseed oil
1/2	red bell pepper
1/2	yellow bell pepper
12	grape tomatoes
8 ounces	boneless skinless chicken breast
1/2 cup	frozen peas
1 ounce	semi soft goat cheese
3 Tbsp	fresh cilantro leaves

Heat the oil in a medium sized non-stock skillet over medium heat. Add the pumpkin seeds and cook, stirring frequently, until they begin to turn brown. Add the garlic and cook for about one minute.

Add the diced onion and cook, stirring frequently, for about 5 minutes. Add the arborio and stir it into the onions for about a minute.

Add the water, paprika, saffron, cumin, salt and pepper. Cook over low-medium heat. Stir only occasionally to blend the spices.

As the rice nears being done place a large non-stick skillet over medium heat. Spray lightly with oil and add the diced yellow and red pepper. Cook for one minute and add the tomatoes. Cook for one minute and add the chicken strips. Cook for about 3 - 5 minutes stirring frequently until the chicken strips are cooked through.

Add the peas, goat cheese and cilantro to the rice and stir so that the goat cheese melts.

Add the chicken and vegetables to the risotto and stir until blended. Serve.

Nutrition Facts

Serving size: about 2 cups | Servings 3

Calories 432 | Calories from Fat 101

Amount Per Serving (% Daily Value)

Total Fat 12g (18%) | Saturated Fat 4g (18%)

Monounsaturated Fat 3g | Trans Fat 0g

Cholesterol 51 mg (17 %) | Sodium 335 mg (22 %)

Total Carbohydrates 52g (17%) | Sugars 7g

Dietary Fiber 6g (25%) | Protein 30g

Vitamin A 55% | Vitamin C 111 % | Calcium 9% | Iron 34%

Vitamin K 66 mcg  | Potassium  820 mg | Magnesium  138 mg