For visitors to this page it is not a secret that we want to teach them to make dishes from all over the world. And, therefore, this time we bring one of my favorites from Italian cuisine, whose main base is rice: risotto. The risotto is a dish that has two main ingredients: arbor or carnaroli rice, which has a creamy consistency and an excellent flavor; Parmesan cheese, of Italian origin and hard consistency, which can be found in the entire or grated supermarkets. We can add other foods, such as meat, fish, seafood, vegetables …, and prepare varied risottos and full of flavor. Stay at recipes.net and discover how to make vegetable and chicken risotto.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make chicken and vegetable risotto: |
| 1 cooked chicken breast 1 pinch of garlic pasta 1 yellow zucchini 1 green zucchini 1 eggplant 100 grams of green beans 50 grams of Parmesan cheese 1 broccoli 2 teaspoons of butter 1 cup of white wine 2 tablespoons of fresh parsley 80 grams of peas 30 milliliters of milk cream 300 grams of arborio rice or carnaroli 1 pinch of salt 1 pinch of black pepper 2 tablespoons of olive oil 500 milliliters of broth of chicken of the cooked breast |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with white, boiled wine, |
Ingredients to make chicken and vegetable risotto:
1. to start the recipe and prepare the chicken risotto, you must weigh and enlist the ingredients.
Trick: In other countries green beans are known as beans.
2. carries a Honda pot with enough water over medium heat. When it is boiling, add the green beans, the broccoli and the peas. Cook these vegetables until they are at the dente and remove them from the water.
3. Wash the zucchinis zucchinis and cut them in medium strips. The eggplant we are going to cut it into medium paintings and reserve it.
4. It carries a Honda pot over medium heat with a tablespoon of butter and a tablespoon olive oil, add the rice and jump for a few minutes. You will see that the rice will be bleached.
5. At the moment when the rice turns from a faster color, add two cups of chicken broth, white wine, salt, garlic pasta and black pepper, all to taste. Kitchen over high heat while stirring until the liquid dissolves, it continues to add chicken broth until the rice takes a creamy consistency and checks that the grains of the risotto are cooked, the fire goes down.
Trick: You can use the broth obtained from the cooking of chicken breasts.
6. Take a pan over medium heat and add another tablespoon of olive oil, add the zucchini and eggplant. Skip the vegetables for a few minutes with salt and black pepper to taste.
7. Add the rest of the vegetables that we had reserved and mix all the ingredients well. Skip for about five more minutes, or until vegetables are crispy.
8. Once the risotto is at the desired cooking point, add the other tablespoon of butter and milk cream. Although the risotto has a creamy texture provided by the same rice, we add these ingredients to enhance it.
9. Add the crumbled chicken breast to the pan where you have sauteed vegetables and ready to mix with the rest of the recipe.
10. Mix vegetables, chicken and risotto. Ideally, we mix all the ingredients well and are well distributed throughout the preparation.
11. Turn off the fire and serve the chicken risotto and vegetables sprinkling in each of the dishes a spoonful of Parmesan cheese to taste and a little fresh parsley above. Say you want, you can add some crumbled chicken to decorate the plate. Remember to share it with your loved ones! If you liked this rice recipe with vegetables you can visit more preparations such as the prawn risotto or this delicious risotto to the Parmesan I hope you enjoy this delicious recipe made with a lot of love.
