John Myers
Risotto with Chicken
The perfect risotto with chicken recipe with a picture and simple step-by-step instructions.
- 300 g Risotto rice
- 400 g Chicken breast fillet
- 300 g Mushrooms brown
- 100 g Green beans
- 2 Zucchini
- 1 Onion
- 100 g Grated Parmesan
- 0,5 Lemon
- 5 Spring onions
- Lemongrass
- 1 l Vegetable broth hot
- 100 ml Cream
- Cut the onion and zucchini into small cubes; Cut mushrooms into strips; Dice the chicken breast and heat the vegetable stock
- Steam the onion cubes with a little olive oil over medium heat and add the risotto rice after 1-2 minutes; Sweat the rice until it is translucent, then keep adding the vegetable stock and stirring until the stock is soaked up
- After 5-10 minutes, fry the chicken breast, then add vegetables and mushrooms and sauté; season with salt and pepper; When the vegetables are done, cut the spring onions into rings and add them
- After about 20 minutes the rice is ready, at the end add the juice of half a lemon, the Parmesan, the cream and a little lemongrass; season with salt and pepper
- Mix all ingredients
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