Low Carbs Chicken Risotto with Brown Rice

Cut the chicken breast into small pieces.

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.

Chop the broccoli head into small pieces; set aside.

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

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

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

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

Add chicken broth and mix well.

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

Uncover, add 2 cups shredded Parmesan cheese and mix.

Stir in 2 tbsp mixed herbs.

Turn off the heat and transfer to a serving bowl.

Serve hot as a lunch or dinner dish. Enjoy!