Angie Duffy Hernandez
Risotto with chicken and vegetables
Italian risotto with chicken breast, winter carrot, celery and parmesan cheese.
Melt half of the butter in a pan with a thick bottom and fry the cubes of chicken breast for 5 minutes. Remove the chicken from the pan and keep it separate.
Chop the onion and peel the winter carrot. Cut the winter carrot into small cubes. Also cut the celery stalk into small cubes.
Fruit in the same pan the onion, carrot and celery 5 min.
Add the rice and stir for 1 min so that the grains will shine. Pour in the wine, reduce the heat and stir until the wine is absorbed.
Make the chicken broth according to the instructions on the package. Add a soup serving spoon of warm stock and keep stirring.
Repeat until the stock is empty, add a new spoon when the stock is almost absorbed by the rice. Be careful that the rice does not burn.
Add the cubes of chicken after 5 minutes. Taste the risotto after 10 min: take the pan off the heat when the rice is done, but still has a firm bite.
Stir the remaining butter and half of the cheese through the risotto and season with (freshly ground) salt and pepper.
Leave the risotto covered for another 5 minutes. Put the risotto in (deep) plates and sprinkle with the rest of the Parmesan cheese.
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