Today I propose to cook a bright Italian risotto with chicken and vegetables. This is a great dish for the whole family for lunch or a hearty dinner! The recipe is simple and has been tested for years, even a novice cook can cope with it.
Ingredients
- Fig (for risotto) – 350 g
- Chicken broth - 700 ml
- Chicken fillet - 2 pcs.
- Onion - 2 pcs.
- Carrots - 2 pcs.
- Bell pepper - 2 pcs.
- Tomatoes - 2 pcs.
- Garlic - 3 cloves
- Olive oil - 3 tbsp.l.
- Ghee - 2 art.l.
- Parmesan - 50 g
- Salt - to taste
- Ground black pepper - to taste
- Italian herbs - to taste
Step-by-step cooking recipe
Cut chicken fillet into small pieces and fry in melted butter.
Chop onion, carrot, sweet pepper and tomatoes.
In a frying pan with high walls in heated olive oil, fry finely chopped garlic, add onion, carrot and sweet pepper, mix. Fry until the onion is soft.
Add the rice to the pan with the vegetables, stir. Start pouring in the broth in small portions. Add salt to taste and continue to simmer until the rice is ready (the broth should completely evaporate).
Add chicken and chopped tomatoes to the rice, season with Italian herbs. Simmer for another 5 minutes.
Serve ready-made risotto with chicken and vegetables to the table, sprinkled with grated parmesan and herbs.
