adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken and vegetable risotto
0 Likes
Prep Time:
15 minutes
Cook Time:
28 minutes
Total Time:
43 minutes
Delicious summer risotto made easy with BBQ chicken.
Ingredients:
  • 36.40 gm olive oil
  • 2 garlic cloves, crushed
  • 1 medium brown onion, diced
  • 1 medium carrot, diced
  • 400g rice
  • 1.25l vegetable 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
  • 25g parmesan
Instructions:
  • In a heavy-based pan, heat oil over medium heat. Sauté garlic, onion, and carrot until softened. Add rice and cook for 1 minute until coated in oil. Pour in 2 cups of stock, bring to a boil, cover, and simmer for 6-8 minutes until liquid is absorbed. Gradually add remaining stock, capsicum, zucchini, and chicken. Stir constantly for 8-10 minutes until rice is creamy yet firm. Mix in snow peas and cheese, if desired. Season with cracked black pepper and serve.

Similar Recipes