Risotto with chicken

Bright risotto with chicken and vegetables is a very quick and simple dish that anyone, even a novice cook, can handle. The key to creating this dish is properly cooked rice. In Italy, to make rice for risotto, raw arborio rice is pan-fried and then brothed over. When the water evaporates, the action is repeated. The rice will become soft in about 30 minutes when the liquid has evaporated.

Ingredients

• 200 g chicken fillet
• 400g prepared frozen mixed vegetables
• 1 bulb
• 1 chicken bouillon cube
• 200g arborio rice
• seasonings for chicken
• salt to taste
• Provencal herbs
• 70 g hard cheese
• 4 tbsp cream
• 1 tbsp vegetable oil
• 20 g butter
• 550 ml. water

Directions

1. Finely chop the onion and fry together with raw rice in a heavy-bottomed pan in olive oil for 1 minute.
2. Cut the fillet into cubes, sprinkle with chicken seasoning and fry in a pan.
3. Pour 300 ml of water into the fried rice, add one bouillon cube. Cook over low heat for about 12 minutes.
4. Then add the vegetable mixture, chicken, Provencal herbs and 250 milliliters of water and simmer for another 6 minutes.
5. At the end of the stew, add grated cheese, cream and butter. Stir vigorously and remove from heat. Leave for a few minutes.
6. Serve hot chicken risotto. Bon appetit!