Risotto with chicken, vegetables and parmesan
4 servings
60 minutes
Risotto with chicken, vegetables, and parmesan is a harmonious combination of tender rice, juicy chicken fillet, and fresh vegetables soaked in aromatic meat broth. This traditional Italian recipe originates from the northern regions of Italy, where risotto has become an integral part of gastronomic culture. The dish has a rich, slightly creamy flavor thanks to the butter and parmesan that give it a velvety texture. Basil adds fresh notes while pepper and carrot provide a light sweetness. It is a versatile dish that can be served for both family dinners and festive tables. It warms, satisfies, and offers true pleasure to lovers of Italian cuisine.
1
Wash the chicken fillet, dry it, and cut it into small cubes. In a thick-bottomed pot, melt half of the butter. Fry the chicken until golden, lightly salt and pepper. Stew for 10-15 minutes, place in a separate plate and set aside.
- Chicken fillet: 300 g
- Butter: 100 g
- Salt: to taste
- Ground black pepper: to taste
2
Peel the onion, chop it finely, and place it in the pot where the chicken was fried. Stirring, sauté on low heat until translucent. Rinse the rice, dry it, add it to the pot, mix well, and let it warm up with the onion and oil.
- Onion: 1 piece
- Rice: 350 g
- Butter: 100 g
3
Boil the broth in a separate pot, reduce the heat after boiling, and do not remove the pot from the heat. When the rice becomes glassy, pour in a small amount of hot broth, stir, and let the broth fully absorb.
- Meat broth: 3 glasss
4
Wash, peel, and cut sweet pepper, celery, tomato, and carrot into small cubes, place them on rice with fried chicken fillet, then pour the remaining broth over it. Add salt and pepper.
- Red sweet pepper: 1 piece
- Celery: 2 stems
- Tomatoes: 1 piece
- Carrot: 1 piece
- Chicken fillet: 300 g
- Meat broth: 3 glasss
- Salt: to taste
- Ground black pepper: to taste
5
Increase the heat, cover with a lid, and simmer, stirring occasionally and adding hot broth as needed. Shortly before it's done, add the remaining butter, 2/3 of the grated cheese, and finely chopped basil, and mix. When serving, sprinkle with the remaining cheese.
- Butter: 100 g
- Parmesan cheese: 100 g
- Basil: 4 stems
- Parmesan cheese: 100 g