Risotto with chicken, vegetables and Parmesan


Butter – 100 g

Chicken fillet – 300 g
Salt – to taste
Ground black pepper – to taste
Onions – 1 pc.
Rice – 350 g
Broth – 3 cups
Celery – 2 stalks
Red pepper – 1 pc.
Tomatoes – 1 pc.
Carrots – 1 pc.
Parmesan cheese – 100 g
Basil – 4 stalks


1. Chicken fillet wash, dry, cut into small cubes. In a saucepan with a thick bottom to melt half the butter. Fry the chicken until golden brown, lightly salt the pepper. Extinguish 10-15 minutes, put in a separate bowl and set aside.
2. Onions clean, chop, put in a pot, in which the roasted chicken. Stir fry over low heat until transparent. Wash rice, dry, adding to the pan, stir well and let it warm up with onion and butter.
3. The broth to boil in a separate saucepan, reduce heat after boiling, pan from the heat is not removed. When the rice will become kind of a glass, fill it with a small amount of hot broth, stir and let the broth is completely absorbed.
4. Sweet peppers, celery, tomatoes, carrots, wash, peel and cut into small cubes along with fried chicken to lay on the rice, then pour the remaining broth. Season with salt and pepper.
5. The added heat, cover and simmer, stirring occasionally, and if necessary pouring the hot broth. Just before ready to add the remaining oil, ⅔ of grated cheese and chopped basil and mix. When serving sprinkle with remaining cheese


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