Risotto with Chicken

Quickly prepared, tasty, and filling meal. Serve the risotto with a bowl of salad.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Meat, chicken, breasts

  • 2 cups Rice, white, long grain

  • 3 spoons Oil, olive

  • 0.5 teaspoons Salt, table

  • 1 pinch Spices, pepper, white

  • 1 piece Onion, raw

  • 3 pods Garlic, fresh

  • 5 cup Soup base, chicken, cube

  • 1 teaspoon Spices, basil, dried

  • 1 handful Cheese, Parmesan, grated

  • 2 spoons Butter, unsalted

  • 1 piece Bell pepper, red, fresh

  • 1 spoon Spices, paprika

Steps

  1. Remove the skin and bones from the chicken breasts. Wash (dry) the meat and cut it into bite-sized pieces, then season with salt and pepper. Peel and finely chop the onion and garlic. Wash the bell pepper, cut it in half, remove the stem and seeds, and finely chop it. Pour the chicken stock into a pot, bring it to a boil, and set aside.

  2. In a deep pan with a thick bottom, heat the oil over medium heat. Add the onion and garlic, and sauté for 5 minutes, stirring occasionally, until they become translucent. Add the chicken and bell pepper. Continue to sauté for about 3 minutes, stirring, until the meat is evenly browned and sealed. Add the rice, sprinkle with paprika, stir, and sauté for another 3 minutes until the rice becomes slightly translucent.

  3. Pour in a cup of chicken stock and cook, stirring constantly, until almost all the liquid is absorbed. Then add another cup of chicken stock. Continue stirring. Repeat the process until all the chicken stock is used and the rice is cooked, which takes about 25 minutes. Add the basil, cheese, and butter. Stir until the cheese and butter begin to melt.

  4. Remove from heat and cover the pan. Let the risotto rest for 5 minutes. Divide it onto plates and serve.

Nutrition Information (Per 100g)

  • Calories: 267.97 kcal
  • Fat: 8.86 g
    • Saturated Fat: 2.64 g
  • Carbohydrates: 31.35 g
    • Sugars: 0.34 g
  • Protein: 11.93 g
  • Fiber: 0.51 g

Advice

The amount of chicken stock used for cooking depends on the type of rice. For this recipe, we will need 4 to 6 cups of chicken stock. Chicken breasts can be pre-baked in the oven, skin and bones removed, and the shredded meat mixed into the cooked rice.