Chicken and vegetable risotto

Chicken and vegetable risotto


The tasty flavours of this risotto are just complete for the warmer weather ahead, and using a BBQ chicken saves you era 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 accrual
  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 exceeding medium heat. go to garlic, onion and carrot and cook, stirring, until vegetables are softened. build up rice and cook, stirring, for 1 minute or until lightly coated in oil. build up 2 cups of the amassing and bring to boil. Cover and simmer for 6-8 minutes or until liquid is absorbed. Continue to amass enduring surviving deposit (about 1/2 cup at a time) along with the capsicum, zucchini and chicken. Cook, stirring constantly, for 8-10 minutes or until liquid is absorbed and rice is yearning yet total to the bite and the risotto is creamy. mount up snow peas and cheese (if desired) and trouble to combine. Season later than 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
cholesterolContent: 61 grams protein
sodiumContent: 197 milligrams cholesterol

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