Chicken Risotto with Vegetable

1. Cooking of rise

parboiled long grain rice 12.25 oz (350 g) • salt 1 tsp • water

Rinse the rise (parboiled) under the running water through the sieve. Place into the pot, fry for a while, add salt and pour in a hot water cca 1,5-2 cm above the rise surface. Cook until tender.

2. Preaparation of meat

olive oil 2 tbsp • onion 5.25 oz (150 g) • chicken breasts 1.3 lb (600 g) • salt 1 tsp • water 6.75 tbsp (100 ml)

Finely chop the onion and in a deeper saucepan fry in oil until is brownish. Add washed chicken meat chopped into the smaller cubes. Salt, pour in a water and steam until the lid for 20 minutes.

3. Add vegetable

frozen vegetables (carrots, peas, corn) 12.25 oz (350 g)

Add mixed frozen vegetable into the braised chicken meat and steam all together for cca 5 minutes.

4. 

Stir the rise into the meat and vegetable.

5. Serving

semi hard cheese

Serve hot, sprinkled with grated cheese.