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Chicken risotto with vegetables
🇧🇷Brazil
•View in original language
(Português)
55 min(s)
4 servings
Mario De
@mariodevincenzi- 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
- Boil the water and cook the chicken, carrots, chayote and cassava. Season with salt.
- After everything is cooked, separate the chicken from the vegetables.
- Reserve the vegetables.
- Pulse the chicken lightly in the food processor and set aside.
- Meanwhile, the cooking broth must be kept on low heat at all times.
- In another pan, heat the oil and fry the onion until wilted.
- Add the arborio rice and sauté for 4 minutes.
- Add the garlic and sauté for another 1 minute.
- Add the white wine and stir until it dries.
- Add a ladle of vegetable broth to the rice pan and continue stirring until the broth dries.
- 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.
- With the rice already cooked and with what's left of the broth, add the paprika and grated parmesan. Mix well until incorporated.
- Adjust the salt and add the black pepper.
- Add the shredded chicken and cooked vegetables. Mix.
- Put a tablespoon of butter in the center of the risotto and cover the pan. Let it rest for 5 minutes.
- Open the pan and mix everything again.
- Cover with green scent to taste.
- Help yourself!
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