Chicken and Vegetable Risotto

This dish is suitable for all seasons and is an excellent choice for days when you want to quickly prepare something delicious. If you have fresh peas on hand, add them to the pot along with the bell pepper, or feel free to use any other fresh or frozen vegetables as desired.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 3 spoons Oil, vegetable oil, canola

  • 250 g Meat, chicken, breasts

  • 1 piece Onion, raw

  • 1 piece Bell pepper, yellow, fresh

  • 1 piece Bell pepper, red, fresh

  • 1 cup Rice, white, long grain

  • 2 pod Garlic, fresh

  • 1 teaspoon Spices, turmeric, ground

  • 1 piece Tomato, red

  • 1.5 cups Soup base, beef, cube

  • pieces Salt, table

  • 1 handful Beans, fresh

Steps

  1. Cut the chicken breasts, bell pepper, and tomato into pieces. Peel and finely chop the onion and garlic.

  2. Place a deeper pan or smaller pot on the stove and heat the oil. Add the chopped chicken and let it gently brown on the bottom. Then add the onion and bell pepper to the pot. Cook the ingredients for about 5 minutes, stirring occasionally, until the chicken is nicely browned and the vegetables soften slightly.

  3. Add the rice, garlic, and turmeric to the pot and cook for another 2 minutes, stirring constantly, until the rice becomes translucent. Stir in the tomato and pour in the broth. Season with pepper and salt to taste, then cover the pot and reduce the heat so the liquid simmers gently. Cook the risotto for 20 minutes or until the rice is fully tender. Add the frozen peas during the last 10 minutes of cooking. If needed, add a bit more hot liquid.

  4. Serve the prepared risotto on plates and accompany it with a bowl of salad.

Nutrition Information (Per 100g)

  • Calories: 168.79 kcal
  • Fat: 5.25 g
    • Saturated Fat: 0.71 g
  • Carbohydrates: 20.51 g
    • Sugars: 1.01 g
  • Protein: 6.87 g
  • Fiber: 0.61 g