Risotto with chicken, zucchini and bell pepper
5 servings
40 minutes
Risotto with chicken, zucchini, and bell pepper is a true gastronomic delight that embodies the soul of Italian cuisine. Originating from Northern Italy, risotto is renowned for its creamy texture and rich flavor. In this version, tender chicken fillet, juicy zucchini, and sweet bell pepper harmoniously combine to create a vibrant palette of tastes. The vegetables add freshness to the dish while the chicken broth makes it particularly rich and aromatic. Gradually adding broth allows the rice to perfectly absorb the flavor of each ingredient. This dish is perfect for a cozy family dinner or a special occasion, bringing warmth and joy of Italian cuisine.
1
Boil the chicken until cooked.
- Chicken breast fillet: 500 g
2
We cut the vegetables into cubes.
3
Pour a little vegetable oil into a deep pan, add the vegetables. Sauté for about 10 minutes. Then add chicken broth and let it simmer.
- Zucchini: 600 g
- Carrot: 250 g
- Onion: 2 heads
- Bell pepper: 3 pieces
- Chicken broth: 800 ml
4
Rinse the rice in running water, cook until half done.
- Rice: 1.5 glass
5
Add rice and pieces of chicken fillet to the almost ready vegetables.
- Rice: 1.5 glass
- Chicken breast fillet: 500 g
6
We cook it, periodically adding broth so that it absorbs into the rice.
- Chicken broth: 800 ml
