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Chicken And Vegetable Risotto


the tasty flavours of this risotto are just perfect for the warmer weather ahead and using a bbq chicken saves you time in the kitchen br iframe src https resources newscdn com au cs video vjs stable build index html id 5348771529001 5613843206001 domain taste height 300 width 500 iframe

The ingredient of Chicken And Vegetable Risotto

  • 2 tablespoons olive oil
  • 2 garlic cloves crushed
  • 1 medium brown onion diced
  • 1 medium carrot diced
  • 2 cups 400g arborio rice
  • 5 cups 1 25l massel vegetable liquid stock
  • 1 red capsicum seeded and chopped
  • 1 medium zucchini chopped
  • 1 small barbecued chicken meat removed and chopped
  • 100g snow peas sliced into 1cm strips
  • 1 3 cup 25g grated parmesan cheese optional

The Instruction of chicken and vegetable risotto

  • heat oil in heavy based pan over medium heat add garlic onion and carrot and cook stirring until vegetables are softened add rice and cook stirring for 1 minute or until lightly coated in oil add 2 cups of the stock and bring to boil cover and simmer for 6 8 minutes or until liquid is absorbed continue to add remaining stock 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 tender yet firm to the bite and the risotto is creamy add snow peas and cheese if desired and stir to combine season with cracked black pepper to taste serve

Nutritions of Chicken And Vegetable Risotto

calories: 859 683 calories
calories: 29 grams fat
calories: 8 grams saturated fat
calories: 86 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 61 grams protein
calories: 197 milligrams cholesterol
calories: 2052 08 milligrams sodium
calories: https schema org
calories: nutritioninformation

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