Risotto with Chicken and Two Cheeses
0
0
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Risotto with chicken and two cheeses
Ingredients
- Rice - 14.1 oz
- Chicken Broth - 25 fl oz
- Frozen vegetables 'Hawaiian mix' - 17.6 oz
- Chicken fillet - 12 oz
- Cream - 4.4 oz
- Cheshire Cheese - 4.2 oz
- Olive Oil - 2 spoons
- Grated Pecorino Pepato Cheese - 1.4 oz
- Onion - 1 piece
Step by Step guide
Step 1
In a large pot, heat oil and sauté the finely chopped onion.
Step 2
Add the rice and stir, then add the mixed frozen vegetables and chicken broth. Bring to a boil, reduce the heat, cover, and cook for another 15 minutes, stirring once.
Step 3
Add the previously boiled and chopped chicken, cream, shredded cheddar, and parmesan.
Step 4
Remove from heat, cover with a lid, and let it steep for another 10 minutes.
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