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Chicken and Veggie Risotto

It's the classic risotto recipe, but with a few small changes. We've decided to upgrade the recipe a bit, and add some chicken breast, zucchini, and bell pepper. Also, with ingredients like peas and parmesan, you will encounter a very delicious recipe, that you will surely remember.
It's the classic risotto recipe, but with a few small changes. We've decided to upgrade the recipe a bit, and add some chicken breast, zucchini, and bell pepper. Also, with ingredients like peas and parmesan, you will encounter a very delicious recipe, that you will surely remember.

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Ingredients

1 teaspoon vegetable oil
1 onion, chopped
1 small carrot, thinly sliced
½ cup risotto rice
1 cup vegetable stock
salt
pepper
½ red bell pepper, chopped
½ zucchini, small dices
6 ounces of cooked chicken breast, chunks
½ cup peas
½ cup parmesan, shredded

Ingredients

Steps

1
Done

Heat the oil in a skillet over medium heat.

2
Done

Add the garlic, onion, and carrot.

3
Done

Add the risotto rice and pour the vegetable stock.

4
Done

Season with salt, pepper, and give it a good stir.

5
Done

Add the bell pepper, zucchini. Keep on heat until the liquid is absorbed (around 15 minutes).

6
Done

Add the chicken, peas, and parmesan.

7
Done

Give it a good stir and keep on heat for 1-2 more minutes.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

418 kcal
Calories
43 g
Protein
14 g
Fat
38 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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