Risotto with Chicken and Vegetables
Risotto • Italian
Description
Risotto with chicken and vegetables
Ingredients
- Rice 10 oz
- Chicken fillet 10 oz
- Butter 5 oz
- Chicken Broth 25 fl oz
- Olive Oil 0 fl oz
- Onion 2 pieces
- Carrot 1 piece
- Tomatoes 2 pieces
- Sweet Pepper 2 pieces
- Ground coriander to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the chicken fillet into small cubes. Heat a skillet with some butter. Sauté the chicken until it turns golden brown.
Step 2
Chop the carrot, tomato, and bell pepper. Slice the onion into rings. Sauté the onion in olive oil in a deep frying pan with a thick bottom.
Step 3
Add the Arborio rice to the pan. Stir well. Pour in a little chicken broth. Continue stirring until the liquid is absorbed. Gradually add the broth in portions, stirring constantly, for about 15 minutes. Five minutes before it's done, add coriander, carrot, tomato, and bell pepper. Season with salt and pepper.
Step 4
Serve the rice with vegetables on a plate. Add the chicken.
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