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Risotto with Chicken, Vegetables, and Parmesan

Risotto | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Risotto with chicken, vegetables, and parmesan.

Ingredients

Butter - 3.5 oz
Chicken fillet - 10.6 oz
Salt - to taste
Ground Black Pepper - to taste
Onion - 1 piece
Rice - 12.3 oz
Chicken Broth - 3 glasses
Celery salt - 2 stalks
Orange Bell Peppers - 1 piece
Tomatoes - 1 piece
Carrot - 1 piece
Parmesan Cheese - 3.5 oz
Basil - 4 stalks

Step by Step guide

Step 1

Wash the chicken fillet, pat it dry, and cut it into small cubes. In a heavy-bottomed pot, melt half of the butter. Sauté the chicken until golden brown, lightly season with salt and pepper. Simmer for 10-15 minutes, then transfer to a separate plate and set aside.

Step 2

Peel the onion, chop it finely, and place it in the pot where the chicken was cooked. Stirring occasionally, sauté over low heat until translucent. Rinse the rice, drain it, then add it to the pot, mix well, and allow it to heat up together with the onion and oil.

Step 3

Bring the broth to a boil in a separate pot, then reduce the heat, keeping the pot on the stove. When the rice becomes translucent, pour in a small amount of hot broth, stir, and allow the broth to be fully absorbed.

Step 4

Wash the bell pepper, celery, tomato, and carrot, peel them, and cut into small cubes. Combine with the sautéed chicken fillet and place on top of the rice, then pour the remaining broth over it. Season with salt and pepper.

Step 5

Increase the heat, cover with a lid, and simmer, stirring occasionally and adding hot broth as needed. Shortly before it's done, add the remaining butter, 2/3 of the grated cheese, and finely chopped basil, then mix well. When serving, sprinkle with the remaining cheese.