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Chicken Risotto with Vegetable

Chicken Risotto with Vegetable

    

Light and dietetic lunch after festive days.

Cook

No. of servings

8

Ready in

Difficulty

low

 

Categories:  Chicken  Gluten-Free  

 

1. Cooking of rise

parboiled long grain rice 12.25 oz (350 g)  salt 1 tsp  water

Rinse the rise (parboiled) under the running water through the sieve. Place into the pot, fry for a while, add salt and pour in a hot water cca 1,5-2 cm above the rise surface. Cook until tender.

Cooking of rise

2. Preaparation of meat

olive oil 2 tbsp  onion 5.25 oz (150 g)  chicken breasts 1.3 lb (600 g)  salt 1 tsp  water 6.75 tbsp (100 ml)

Finely chop the onion and in a deeper saucepan fry in oil until is brownish. Add washed chicken meat chopped into the smaller cubes. Salt, pour in a water and steam until the lid for 20 minutes.

Preaparation of meat

3. Add vegetable

frozen vegetables (carrots, peas, corn) 12.25 oz (350 g)

Add mixed frozen vegetable into the braised chicken meat and steam all together for cca 5 minutes.

Add vegetable

4. 

Stir the rise into the meat and vegetable.

5. Serving

semi hard cheese

Serve hot, sprinkled with grated cheese.

Serving

Bon appetit!

chicken breasts1.3lb600grams
frozen vegetables (carrots, peas, corn)12.25oz350grams
olive oil2tbsp2tablespoon
onion5.25oz150grams
parboiled long grain rice12.25oz350grams
salt2tsp2teaspoon
semi hard cheese0ozgram
water0tsplitre
water6.75tbsp1decilitre

 

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