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Chicken Risotto With Paprika And Carrot

By chef Eliška Trojanová

Chicken risotto with paprika and carrot 🍚🐔 A simple and nutritious dish suitable for a family lunch or when entertaining friends.

43 min
Easy

15 min prep · 28 min cook

Chicken Risotto With Paprika And Carrot
560 kcal · per serving
Protein 35g Carbs 65g Fat 18g
Ingredients

What you will need

8 items · serves 1
  • Carrot 0.5 pcs
  • Bell Pepper 0.25 pcs
  • Vegetable oil 0.25 tbsp
  • Basmati rice 60 g
  • Grated cheese 25 g
  • Chicken Breast 0.5 pcs
  • Green Beans 50 g
  • Water 150 ml

Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.

Method

Steps to cook

9 steps · 28 min cook

  1. Preparation Of Ingredients. Prepare all the ingredients - we will be cooking with them shortly ✨

  2. Preparation Of Carrot. Peel the carrot and cut it into small cubes.

  3. Preparation Of Paprika. Cut the paprika into small cubes.

  4. Preparation Of Chicken. Cut the chicken breast into smaller pieces.

  5. Browning The Chicken. Heat the oil in a large pan, add the chicken and sauté over medium-high heat for about 5 minutes until golden.

  6. Adding The Vegetables. Add the carrot, paprika and green beans and sauté over medium-high heat for about 3-4 minutes until the vegetables are slightly softened.

  7. Cooking The Risotto. Add the rice, pour in water, season with salt and pepper and stir. Cover and cook over low heat for about 15-20 minutes until the rice softens and absorbs the liquid.

  8. Adding The Cheese. Add the grated cheese and stir.

  9. Serving. Serve the risotto hot while it is still fragrant and steaming.

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