Risotto With Chicken
By chef Jan Tomanec
Risotto with chicken 🍚🍗 A warm and hearty risotto with chunks of chicken meat, vegetables and peas – ideal for family lunch or dinner.
- 33 min
- total
- Easy
- level
10 min prep · 23 min cook
What you will need
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Onion 0.25 pcs -
Carrot 0.5 pcs -
Garlic 0.5 clove -
Vegetable oil 0.5 tbsp -
Ground Paprika 0.5 tsp -
Tomato Paste 1 tbsp
-
Jasmine Rice 50 g -
Green Peas 25 g -
Corn 25 g -
Ground Poultry 100 g -
Chicken bouillon 0.5 pcs -
Water 100 ml
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Ingredient Preparation. Prepare all ingredients – we will cook from them shortly ✨
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Chopping Onion. Finely chop the onion.
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Chopping Carrot. Chop the carrot into small cubes.
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Mincing Garlic. Mince the garlic.
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Sauteing Vegetables. Heat oil in a large pan, add onion, garlic and carrot and saute over medium heat for about 3 minutes until slightly softened.
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Sauteing Chicken. Add ground chicken meat and saute over medium-high heat for about 4-5 minutes until golden brown.
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Adding Spices and Tomato Paste. Add ground paprika and tomato paste and briefly saute over medium-high heat for about 1 minute.
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Adding Rice and Vegetables. Add rice, peas and corn, stir and briefly saute over medium-high heat for about 1 minute.
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Cooking Risotto. Pour in chicken broth, stir and cook over low heat for about 15-18 minutes until the rice softens and absorbs the liquid.
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Serving. Stir and serve.
Ratings and comments
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