Vegetable Risotto With Chicken Fillet (100g) Recipe

Prepare Ingredients

Dice 100g of chicken fillet into small pieces. Chop 1 onion, 1 carrot, and 1 zucchini. Mince 2 garlic cloves. Prepare 1 cup of Arborio rice, 4 cups of vegetable stock, 1/2 cup of grated Parmesan cheese, salt, and pepper to taste.

Cook Chicken

Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the diced chicken fillet and cook until browned and cooked through. Remove from the pan and set aside.

Cook Vegetables

In the same pan, add another tablespoon of olive oil if needed. Add the chopped onion and garlic, and cook until fragrant. Add the carrot and zucchini, cooking until they start to soften.

Add Rice

Add the Arborio rice to the pan, stirring well to coat the grains with oil. Cook for about 2 minutes until the edges of the rice become translucent.

Cook Risotto

Add one cup of vegetable stock to the pan, stirring constantly until the liquid is absorbed. Continue adding the stock, one cup at a time, stirring frequently, until the rice is tender and creamy, about 18-20 minutes.

Finish Dish

Stir the cooked chicken back into the pan. Add the grated Parmesan cheese, and season with salt and pepper to taste. Mix well until the cheese is melted and everything is well combined. Serve hot.