Risotto with Pickled Ume Flavor

Rice is cooked in rich chicken broth and milk,

Calories
Fat
Protein
Cholesterol
Salt
P/S ratio*
Dietary fiber

230Kcal
2g
12g
20mg
0.8g
0.3
0.3g

*A ratio between saturated fatty acid(S) and polyhydric unsaturated fatty acid(P). The ratio is shown for each dish. The preferable ratio is 1 to 1.5.

Ingredients	Serves 4	seasonings	Serves 4
steamed rice white meat of chicken pickled ume (medium size) chives low-fat milk	400g 90g 1 small amount 2 cups	sake salt	1 tablespoon 1/4 teaspoon

１	Strip the tendons off the chicken using the back of a knife.
２	Combine slightly more than 2 cups of water and the sake in a pan and bring to a boil. Cook the chicken and separate into small strips. Save the broth.
３	Pit the pickled ume and roughly mince, and cut the chives into 1-cm long rings.
４	Place the rice in a colander, and rinse under running water to remove the sliminess on the surface. Drain.
５	Place 2 cups of the broth from 2 in a pan, bring to a boil and season with salt. Add the milk and continue cooking. Just before it boils, add the rice and continue cooking. Then, before it begins boiling again, turn the heat down and let it simmer for a while until the rice grains swell.
６	Serve in a bowl, and add the chicken and pickled ume. Top with the chives.

・You can reduce fat intake even more by using non-fat milk or skim milk instead of low-fat milk.

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