What strange time is this, my people? It’s cold in here! Where’s the end-of-year heat? The good thing is that you can make a risotto, a soup, a pasta….
This dish is very tasty, as well as very nutritious. For 4 servings I used:
3 tablespoons of olive oil;
1 cup (tea) rice for risotto;
1 chicken breast cut into cubes and seasoned;
1/2 finely chopped onion;
1 carrot in cubes;
1 zucchini in cubes (I left out the core);
2 tablespoons of chopped red pepper;
1/2 cup of fresh peas;
About 2.5l of vegetable broth (can be homemade or 1 tablet dissolved in water).
Saute the chicken in olive oil for 5 minutes, add the onion. When the onion is transparent, add the carrot and rice and mix. Add about 2 ladles of vegetable broth and stir over low heat until all the water has almost dried. Repeat this operation 2 times (adding broth and stirring until dry). In the third, add the peppers, peas and zucchini and continue adding broth and stirring until the rice is cooked.
At the end, add 1/2 cup of parmesan and 2 tablespoons of butter. Taste the salt and add a little more if necessary. I also used a little black pepper and a tablespoon of balsamic to finish.
* You can use whatever vegetables you prefer, ok? Vegetarians can omit the chicken and use mushrooms instead, which is also very good.
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