Tropical Chicken Risotto

Appropriate for CKD, Dialysis

Tropical Chicken Risotto

Serves 2


1 cup cooked basmati rice
1 fillet of chicken breast (90g) (3.2 oz)
8 tablespoons of frozen green peas (90 g) (3.2 oz)
¼ cup chopped red bell pepper
3 cloves of chopped garlic (12 g) (0.4 oz)
4 tablespoons of chopped onion (30 g) (1.06 oz)
1 teaspoon of bladed almonds (2 g) (0.07 oz)
1 tablespoon of chopped parsley (12 g) (0.4 oz)
1 teaspoon grounded cumin (2.5 g) (0.88 oz)
1 tablespoon of seedless black raisins (20 g)
2 tablespoons of canola oil (16 ml)
Juice of ½ lime (5 ml)


Cut the peppers into thin strips and reserve.

Cook the peas in water and drain it. Season it with the lime, pepper and 1 clove of chopped garlic. Heat 1 tablespoon of oil in a pan and brown 1 chopped garlic clove and 2 tablespoons of chopped onion. Add the chicken, cumin, parsley. Sauté until cooked. Reserve.

Heat 1 tablespoon of oil in a pan. Brown 1 clove of chopped garlic and 2 tablespoons of onion. Add the rice. Sauté and add water until the rice is cooked.

Combine the cooked rice with the peas, peppers and the chicken. Add the raisins and almonds on the top of the risotto. Serve it warm.


Calories: 397
Total Fat: 16.4g
Saturated Fat: 1.2 g
Cholesterol: 26.3 mg
Total Carbohydrates: 47.1 g
Protein: 16.8 g
Sodium: 76.0 mg
Potassium: 422.5 mg
Phosphorus: 148.4 mg

Submitted by Angela Lenner, Carla Avesani and Maria Ines Barreto Silva, Brazilian Regional Counsil Dietitians