Chicken and vegetable risotto

Chicken and vegetable risotto

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The tasty flavours of this risotto are just unconditional for the warmer weather ahead, and using a BBQ chicken saves you epoch in the kitchen.

The ingredient of Chicken and vegetable risotto

  1. 2 tablespoons olive oil
  2. 2 garlic cloves, crushed
  3. 1 medium brown onion, diced
  4. 1 medium carrot, diced
  5. 2 cups (400g) arborio rice
  6. 5 cups (1.25L) Massel vegetable liquid buildup
  7. 1 red capsicum, seeded and chopped
  8. 1 medium zucchini, chopped
  9. 1 small barbecued chicken, meat removed and chopped
  10. 100g snow peas, sliced into 1cm strips
  11. 1/3 cup (25g) grated parmesan cheese (optional)

The instruction how to make Chicken and vegetable risotto

  1. Heat oil in heavy-based pan higher than medium heat. amass garlic, onion and carrot and cook, stirring, until vegetables are softened. increase be credited with rice and cook, stirring, for 1 minute or until lightly coated in oil. go to 2 cups of the stock and bring to boil. Cover and simmer for 6-8 minutes or until liquid is absorbed. Continue to grow enduring surviving gathering (about 1/2 cup at a time) along like the capsicum, zucchini and chicken. Cook, stirring constantly, for 8-10 minutes or until liquid is absorbed and rice is itch yet perfect to the bite and the risotto is creamy. ensue snow peas and cheese (if desired) and demonstrate to combine. Season in the manner of cracked black pepper to taste. Serve.

Nutritions of Chicken and vegetable risotto

fatContent: 859.683 calories
saturatedFatContent: 29 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 86 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent:
cholesterolContent: 61 grams protein
sodiumContent: 197 milligrams cholesterol

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