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Risotto with Chicken
Recipe for risotto with chicken, suitable as a quick lunch or dinner during the working week.
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Ingredients
number of servings
4
Main
- 200 g Arborio rice
- 500 g chicken breast
- 1 a piece medium onion
- 2 Spoons butter
- 100 ml white wine
Broth
- 11⁄2 l chicken stock cube
For grilling
- 50 g parmesan
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Directions
40 min.
1. Step
Prepare all the ingredients.
2. Step
Put the broth into a pot, bring it to a boil and then let it on gentle heat so it is hot. The rice will be cooked in this broth.
3. Step
Heat the butter in a large pan, add chopped onion and fry until softened.
4. Step
Add the chicken breasts cut into small pieces and fry until golden.
5. Step
Add the rice and stir until the rice is clear and slightly toasted.
6. Step
Pour in the wine and let it evaporate.
7. Step
By slowly pouring hot broth into the rice and constantly stirring it, cook until the rice almost absorbs. Then add more broth and repeat until the rice is juicy but still firm. The entire process should take about 20 minutes.
8. Step
Finally, stir the parmesan into the risotto and serve hot.
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