Chicken and Veggie Risotto







A recipe from the cuisine, allowed in a / diet.

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.

Nutritional Chart

Calories: 418 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 43 g
  • 14 g
  • 38 g

Ingredients Needed for Chicken and Veggie Risotto

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

How to Make Chicken and Veggie Risotto

  1. Heat the oil in a skillet over medium heat.
  2. Add the garlic, onion, and carrot.
  3. Add the risotto rice and pour the vegetable stock.
  4. Season with salt, pepper, and give it a good stir.
  5. Add the bell pepper, zucchini. Keep on heat until the liquid is absorbed (around 15 minutes).
  6. Add the chicken, peas, and parmesan.
  7. Give it a good stir and keep on heat for 1-2 more minutes.

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