Vegetables – Chicken – Risotto
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s)
- 1 clove garlic
- 2 port. Chicken fillet (s)
- 3 tablespoon oil
- 200 g rice
- salt and pepper
- 500 ml vegetable stock
- 2 zucchini
- 200 g tomato (s)
- 125 g sour cream
- parsley
Print Recipe
Pin Recipe Instructions
- Chop the onion and garlic, dice the chicken fillets. Heat oil in a pan. Briefly sauté the onion and chicken cubes. Add rice (uncooked) and garlic. Season with salt and pepper. Deglaze with broth and cook for about 10 minutes over low heat.
- Cut the zucchini into small pieces and the tomatoes into wedges. Add both to the rice and cook for 10 minutes to the end. Stir in the cream and season with salt and pepper. Garnish with parsley if necessary.
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