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Broccoli Quinoa Risotto With Seared Chicken | Donna Hay
Ingredients
- 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
- 800G CHICKEN
- BREAST FILLETS, TRIMMED
- SEA SALT AND CRACKED BLACK PEPPER
- 2 HEADS BROCCOLI (700G), CUT INTO FLORETS
- 1 ONION, FINELY CHOPPED
- 2 CLOVES GARLIC, CRUSHED
- 3 CUPS (750ML) CHICKEN STOCK
- 1 CUP (100G) QUINOA FLAKES
- ¼ CUP (40G) CASHEWS, PLUS EXTRA TO SERVE
- 2½ CUPS BASIL LEAVES
- ⅓ CUP (25G) FINELY GRATED PARMESAN, PLUS EXTRA TO SERVE
- ¼ CUP (60ML) WATER
- MICRO (BABY) PURPLE AND GREEN BASIL, TO SERVE
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