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Chicken risotto with vegetables

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Chicken risotto with vegetables


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Tempo de preparo

55 min(s)


4 servings

  • Ingredients
  • Recipe
  • Arborio rice2 cup
  • Fresh grated Parmesan100 g
  • Chicken breast1 unit(s)
  • Carrot slices1 unit(s)
  • Chopped chayote1 unit(s)
  • Chopped cassava4 unit(s)
  • White wine1 cup
  • Olive Oil4 tablespoon
  • Chopped onion1 unit(s)
  • Chopped garlic cloves3 unit(s)
  • Boiling water2 l
  • Butter1 tablespoon
  • Paprika1 teaspoon
  • Salt to taste
  • Black pepper to taste
  • Green smell to taste
  1. Boil the water and cook the chicken, carrots, chayote and cassava. Season with salt.
  2. After everything is cooked, separate the chicken from the vegetables.
  3. Reserve the vegetables.
  4. Pulse the chicken lightly in the food processor and set aside.
  5. Meanwhile, the cooking broth must be kept on low heat at all times.
  6. In another pan, heat the oil and fry the onion until wilted.
  7. Add the arborio rice and sauté for 4 minutes.
  8. Add the garlic and sauté for another 1 minute.
  9. Add the white wine and stir until it dries.
  10. Add a ladle of vegetable broth to the rice pan and continue stirring until the broth dries.
  11. Repeat the same process until the rice is cooked. The last ladle of broth must not dry out. If you run out of broth, use boiling water.
  12. With the rice already cooked and with what's left of the broth, add the paprika and grated parmesan. Mix well until incorporated.
  13. Adjust the salt and add the black pepper.
  14. Add the shredded chicken and cooked vegetables. Mix.
  15. Put a tablespoon of butter in the center of the risotto and cover the pan. Let it rest for 5 minutes.
  16. Open the pan and mix everything again.
  17. Cover with green scent to taste.
  18. Help yourself!

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