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
Vegetables – Chicken – Risotto
Vegetables – Chicken – Risotto

Instructions

  1. 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.
  2. 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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