Risotto with Chicken and Peppers
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 chicken breast fillet (s)
- 1 red pepper (s)
- 300 g rice (risotto rice)
- 1 onion (s)
- 1 clove garlic
- 800 ml chicken broth
- 1 bunch parsley, smooth
- 3 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Cut the meat into small cubes. Clean or peel the bell pepper, onion and garlic and dice.
- Heat the olive oil in a saucepan and fry the chicken cubes in it. Add onion and garlic cubes and let cook. Then add the pepper cubes and continue cooking. Now add the risotto rice and let it sweat lightly. Gradually fill everything up with the chicken stock and cook while stirring frequently. Finally, place on a plate and serve sprinkled with plenty of fresh parsley.
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