Risotto with chicken and vegetables
4 servings
40 minutes
Chicken and vegetable risotto is a true embodiment of Italian gastronomy, combining the tenderness of chicken fillet, the richness of vegetables, and the creamy texture of rice. This dish has its roots in Northern Italy, where risotto became an integral part of the cuisine. Through the slow absorption of broth, the rice acquires a delightful velvety consistency. Carrots, sweet peppers, and tomatoes bring freshness and a hint of sweetness, while aromatic coriander adds sophistication to the flavor. Risotto is perfect for both a cozy family dinner and a festive feast. Its versatility allows for experimentation with ingredients, giving the dish individuality. It can be served with a glass of white wine that highlights the delicate taste of chicken and the richness of vegetables.
1
Cut the chicken fillet into small cubes. Heat a pan with butter. Fry the chicken until golden brown.
- Chicken fillet: 300 g
- Butter: 75 g
2
We chop the carrot, tomato, and bell pepper. We slice the onion into rings. We sauté the onion in olive oil in a deep skillet with a thick bottom.
- Onion: 2 pieces
- Carrot: 1 piece
- Tomatoes: 2 pieces
- Sweet pepper: 2 pieces
- Olive oil: 15 ml
3
Add rice for risotto to the pan. Stir. Pour in some chicken broth. Stir until the liquid is absorbed. Continue adding broth in portions while stirring for 15 minutes. Five minutes before it's done, add coriander, carrot, tomato, and bell pepper. Season with salt and pepper.
- Rice: 350 g
- Meat broth: 700 ml
- Ground coriander: to taste
- Carrot: 1 piece
- Tomatoes: 2 pieces
- Sweet pepper: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
4
We place the rice with vegetables on the plate. We add chicken.
- Chicken fillet: 300 g