Creamy Chicken and Veggie Risotto

Tender, delicious, original, for dinner! Risotto with chicken and vegetables is a dish of Italian cuisine, it is known and loved by many along with pasta and pizza. Prepared from special varieties of rice, risotto differs from other dishes made from this grain due to its creamy consistency.
cook time: 45 min
Ruby Colston
Creamy Chicken and Veggie Risotto

Nutrition Facts (per serving)

129
Calories
4g
Fat
17g
Carbs
7g
Protein

Ingredients (6 portions)

Basic:

Olive oil 3 tbsp
Salt to taste
Ground black pepper to taste
Rice (Arborio) 300 g
Zucchini 1 pc
Carrot 1 pc
Eggplant 1 pc
Chicken fillet 300 g
Chicken bouillon 350 ml

Recipe instructions

Step 1

Step 1
How to make risotto with chicken and vegetables? Prepare your ingredients. To prepare risotto, they traditionally use a special variety of rice — Arborio. If you haven’t found such rice, then cook it from Krasnodar round rice. Instead of broth, you can use water. Take a set of vegetables according to your taste or availability. Wash and dry all vegetables.

Step 2

Step 2
Wash the chicken fillet, dry it and cut it into cubes. I used breast fillet, but in general any part of the bird will do. Risotto will be juicier with chilled meat.

Step 3

Step 3
Peel the carrots and cut into small cubes.

Step 4

Step 4
Cut the zucchini into cubes of the same size.

Step 5

Step 5
So does eggplant. Thanks to this cutting, the dish will look more aesthetically pleasing.

Step 6

Step 6
Heat the olive oil in a deep frying pan, add the carrots and fry them over medium heat, stirring, for about 4 minutes.

Step 7

Step 7
Add zucchini and eggplant to the pan. Simmer the vegetables over low heat for about 5 minutes, stirring occasionally.

Step 8

Step 8
Place chicken strips on top of vegetables.

Step 9

Step 9
Mix everything thoroughly.

Step 10

Step 10
When the fillet turns light on all sides, add unwashed rice. Under no circumstances should you rinse the rice, otherwise you will end up with a sticky boiled porridge instead of risotto.

Step 11

Step 11
Add salt, pepper and stir. If you use salted broth, you do not need to add additional salt to the risotto — you can over-salt it.

Step 12

Step 12
Simmer the risotto, adding chicken broth in small portions, for about 15 minutes. The rice should not be overcooked, it should remain slightly tough, like al dente pasta.

Step 13

Step 13
If desired, sprinkle the risotto with finely grated Parmesan at the very end. Serve hot. Bon appetit!

Additional rubrics

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