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Wholemeal chicken risotto with vegetables
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
30 min(s)
3 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Wholegrain rice2 cup
- Cooked and shredded chicken breast300 g
- Cooked corn0.5 cup
- Fresh peas0.5 cup
- Carrots, cut into cubes0.5 cup
- Homemade tomato sauce1 cup
- Chicken cooking water1.5 l
- Chopped Onion0.5 cup
- Minced garlic1 dessert spoon
- Chopped green seasoning2 tablespoon
- Ground black pepper to taste
- Sea salt to taste
- Olive oil1 tablespoon
- Bay leaf1 unit(s)
- In a pressure cooker, add the oil and brown the onion and garlic.
- Add the rice, tomato sauce and 1 liter of the chicken cooking water and mix.
- Add the bay leaf, salt and pepper, stir and cover the pressure cooker.
- Once the pressure cooker is under pressure, let it cook for 10 minutes.
- Remove the pressure from the pan, open it and check if you need to add more water from the cooking of the chicken and the point of the rice.
- If the rice is almost cooked, add the carrots and the cooked shredded chicken, let it cook until the carrots are al dente.
- Then add the corn and the pea, let it cook for 2 minutes, adjust the salt and finish with the green seasoning.
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