There are many variations in the preparation of the popular Italian dish - risotto. A wide variety of products are added to the unique and irreplaceable rice base of the dish, thereby obtaining a new and unique taste each time.

Today we will look at how to prepare a delicious risotto with chicken and vegetables. The taste of the dish can be adjusted according to your preferences, replacing some components with others, or adding spices to your taste.

Recipe for risotto with chicken and vegetables

Ingredients:

  • chicken meat – 0.7 kg;
  • rice cereal – 0.4 kg;
  • – 950 ml;
  • onion – 150 g;
  • carrots – 75 g;
  • sweet pepper, bell pepper – 75 g;
  • fresh tomatoes – 100 g;
  • garlic – 2-3 cloves;
  • refined vegetable oil – 75 ml;
  • lemon – 1/4 pcs.;
  • ground black pepper - to taste;
  • salt;
  • parmesan (optional).

Preparation

Initially, boil the chicken in water until fully cooked, remove it from the broth, cool slightly and separate it from the bones. Cut the chicken flesh into small slices and brown them in a deep frying pan or in a saucepan with a thick bottom in vegetable oil.

Now let's do the vegetables. Peel the carrots and onions and chop them into small cubes or strips. Similarly, chop the pre-peeled bell peppers and tomatoes, which we previously scalded with boiling water and remove the skins.

Place the onion in the heated oil in which the chicken was fried. Let it sit, stirring, until golden and add the carrots, and after three minutes the pepper. Saute the vegetables for another five minutes and throw in the tomatoes. After two minutes, add the fried chicken, washed rice until clear, and pour in the broth. Let the contents boil thoroughly, sprinkle finely chopped garlic on top and place lemon cut into mugs or slices on the surface. Cover the dish with a lid and reduce the heat to minimum, and simmer for about thirty-five minutes.

Then remove and discard the lemon, and stir the dish. We taste the rice grains for readiness and if they are soft, sprinkle the dish with chopped herbs and, if desired, grated Parmesan cheese and serve.

If your rice cereal needs more time to cook, add a little broth and simmer the risotto for a few more minutes.

In a similar way, you can prepare risotto with chicken, vegetables and mushrooms by frying the washed mushrooms separately in a frying pan and adding them to the dish along with rice.

Classic risotto with chicken and vegetables is a very favorite version of risotto in my family. This option is good because you can use different vegetables to prepare it, depending on the season and taste preferences of family members.

This time I will take a minimal set of vegetables, which I use outside the vegetable ripening season, those vegetables that are always in the house: onions, carrots, frozen green beans and, for flavor, a celery stalk.

The products that we will need to prepare risotto with chicken and vegetables according to the classic recipe are presented in the photo (and in the list of ingredients).

Prepare and chop all the vegetables for the risotto. Cut the carrots into thin strips, the onion into cubes, cut the celery stalk into slices, and the garlic clove into slices.

Pour olive oil into a frying pan, preferably with a wide flat bottom, and heat it up. Then fry the garlic in oil until golden brown so that it imparts its aroma to the oil, after which we remove the garlic from the oil.

Place the carrots in the pan and fry for 1-2 minutes.

Cut the chicken fillet into small cubes 3x3 cm. I prefer to use chicken fillet cut from the legs, it is much juicier. This fillet should first be skinned and then the meat should be cut.

Add the chopped chicken fillet to the frying pan with the carrots, fry the meat for 3-4 minutes, stirring until it turns slightly white; there is no need to fry the meat until golden brown.

Now add the onion and celery. Fry everything together for another 3-4 minutes so that the liquid released by the onion evaporates.

Now add rice to the pan and fry it with the remaining ingredients for 2-3 minutes until it becomes transparent.

Pour the wine into the risotto and let the alcohol evaporate, this will take just a couple of minutes.

First cut the green beans into small cubes. If you have it frozen like I did, defrost it.

Now it's time to add the broth. Pour it in gradually, 1 ladle at a time. Add the broth and cook the risotto until the broth has evaporated, add a portion of the broth again and wait for it to evaporate again.

At the same time, do not forget to taste the rice. Once the rice becomes slightly soft and slightly sticky, remove it from the heat. The rice should not become completely soft, otherwise you will end up with rice porridge rather than risotto.

Place the classic risotto with chicken and vegetables hot on portioned plates, sprinkle each portion with grated Parmesan cheese.

Serve the finished risotto to the table immediately.

Bon appetit!


Description

Chicken risotto, the recipe with photos of which, very detailed and step-by-step, we have prepared for you below, is not the main dish. However, it is perfect for dinner or breakfast. Very light and low in calories, this Italian delicacy will rightfully occupy a separate niche in your menu, especially if you love rice. By the way, We will cook rice in a rather unusual way: not boil it, but rather stew it in vegetable sauce.

Undoubtedly, this is not the easiest dish to prepare, but we will tell you how to properly prepare it at home in accordance with traditions. It is important not to neglect the instructions and follow them carefully. This determines whether your risotto with chicken and vegetables will turn out delicious. The highlight will be the use of white wine in cooking. It will give the rice some exoticism and softness.

Diversify your dinner with an unusual and unique Italian dish and share your impressions with us.

Ingredients


  • (400 g)

  • (350 g)

  • (1 PC.)

  • (1 piece yellow)

  • (200 g)

  • (900 ml)

  • (200 ml)

  • (30 ml)

  • (1 pinch)

  • (100 g)

  • (taste)

Cooking steps

    Heat olive oil in a heavy-bottomed frying pan. Peel the onion and chop thoroughly. We wash the chicken, remove the veins and cut the fillet into medium pieces. Add the onion and chicken to the pan, stir and fry.

    Wash the bell pepper, remove the green stem, cut it in half and get rid of the insides and seeds. Cut the pepper into cubes and after 10 minutes of frying the fillet and onion, add it to the pan.

    We will not prepare rice in advance for this risotto. We rinse, dry and pour it into the frying pan with the meat. Sprinkle with a pinch of saffron. Stir and fry for 2 minutes.

    Pour table wine into the frying pan in portions, stir and evaporate a little. We do the same with the broth: pour in portions, stir, evaporate. Save a small part for last. Then add corn to the chicken.

    Mix all the ingredients thoroughly in the pan and pour in the remaining chicken broth. Stir and cook the rice until cooked. It should be saturated and increase in volume.

    Add all your favorite spices to the rice and stir the finished dish. Remove from heat, grate Parmesan cheese on a fine grater and sprinkle it over the already served plates.

    Risotto with chicken and vegetables is ready to serve.

    Bon appetit!

Chicken risotto is not at all difficult to prepare. The dish of Italian cuisine has taken root quite well in our country, many have heard about it or tried it in Italian restaurants, but probably not everyone knows how to prepare this risotto at home. We will teach you how to cook chicken risotto very simply.

The dish is based on round rice, which must first be fried in olive oil, and then we add chicken broth. To make risotto, we recommend using a whole chicken. You cut the fillet, and from what remains you cook broth and then use it, simply and economically. Chicken risotto is a very beautiful hearty dish that the whole family will certainly enjoy!

Ingredients:

  • Arborio rice – 300 gr.
  • Chicken fillet - 350 gr.
  • Parmesan cheese - 100 gr.
  • Sweet pepper - 1 pc.
  • Onion - 2 pcs. (average)
  • Olive oil - 30 gr.
  • Corn (canned) - 150 gr.
  • Saffron - 1/8 tsp.
  • Ground black pepper - 1/4 tsp.
  • Chicken broth - 1100 ml.
  • White semi-dry wine - 150 ml.

Let's take a closer look at how to cook chicken risotto.

Step 1

Fry the onion in olive oil, then add finely chopped chicken fillet.

Step 2

Fry, stirring constantly until the chicken fillet turns white. Now add finely chopped sweet pepper.

Step 3

Fry for 4 minutes and add saffron.

Step 4

Add rice, salt and fry for 4 minutes. Pour white wine in small portions. The wine should be absorbed and only then add chicken broth (in small portions).

Now add the canned corn and continue adding the chicken broth.

Now you can pepper and grate the cheese.

What is a classic risotto recipe? Chicken risotto is a classic hot and delicious rice dish created by the Northern Italians.

All gourmets know what is necessary for excellent taste:

  1. The rice should be “to the bite” (al dente).
  2. For cooking you only need broth, not water.
  3. At the end of cooking, it is customary to add grated hard cheese.

Not everyone knows how to make a tender risotto, what is the correct cut of onion and in what order to add other ingredients.

Risotto requires short-grain rice, which contains a lot of starch, which contributes to the formation of a delicate, creamy consistency.

The most suitable would be Arborio, Carnaroli or Vialone Nano. But you shouldn’t buy rice that says “for risotto” on the packaging, because the rice grains are sometimes not the same size. This will do nothing to make the rice smooth.

Carnaroli and Vialone Nano have the ability to hold the core of the rice grain al dente longer than Arborio. During cooking, these varieties absorb significantly more broth. Therefore, you should not forget about this when preparing a dish. Never wash rice to prepare risotto. You can wash off all the starch.

Delicious broth - perfect risotto

The broth should be as hot as possible before adding to the risotto. It should be boiled and kept over low heat or simply placed in a warm place. Warm liquid helps release the starch from the rice grains, while cool liquid does not absorb into the hot rice. Therefore, the starch coagulates, which prevents the creation of a perfectly tender consistency.

What to add? Meat, fish, seafood or mushrooms are usually introduced at the initial stage of preparing risotto. Be sure to ensure that these ingredients do not cook for too long. Everything should be cooked at the same time as the rice. The usual cooking time is approximately 20 minutes.

Which cheese to choose?

Italians use Grana Padano cheese without any doubt, and serve Parmesan cheese separately for sprinkling. In Russia, sometimes it is not possible to buy such expensive varieties of cheese.

Therefore, you can confidently buy any other types of hard and high-quality cheese.

Risotto recipes

Risotto is usually served as a first course, with the exception of saffron risotto. The latter is served along with cooked meat. Recipes for this dish can be very simple (even beginners can do it) and extremely complex even for experienced housewives.

Therefore, in this case, when choosing a cooking method, everything depends on what people like to eat at home. There are 2 best and easiest recipes (classic risotto and chicken risotto).

Classic

For the classic version of risotto (for two servings) you need:

200 g rice;

  • 1 liter of broth;
  • 1 medium-sized onion;
  • 20 ml olive oil;
  • 15 g butter without impurities;
  • 100 ml dry white wine;
  • 40 g cold butter;
  • 50 g grated cheese.

Sautéing occurs in olive or butter or a mixture of both; finely chopped onions are fried over low heat. In addition, you can add garlic. It is necessary that the onion becomes softer, but in no case browned. It is also necessary to introduce additional ingredients, such as chopped fillet, mushrooms, juicy vegetables and healthy seafood. Turn up the heat, add rice and mix well.

Add wine. Stir the rice constantly until the wine completely disappears. Immediately after the wine has evaporated, pour in the broth little by little. Stir, but this must be done, if not all the time, then still often. You definitely want the rice to be a little hard while the consistency is thick, but it should be in moderation.

Remove the rice from the heat and let cool for a few minutes. Add finely chopped butter to the cooled rice and stir, shaking the pan a little. If everything is correct, a squelching sound will be heard. At the end, sprinkle everything with grated cheese and mix thoroughly again.

Risotto with chicken

For chicken risotto (serves four) you need:

  • 1 chicken fillet;
  • 4 tbsp. l. vegetable oil;
  • salt pepper;
  • 1 onion;
  • 350 g rice;
  • 1.2 liters of broth;
  • 1 red bell pepper;
  • 2 stalks of celery;
  • 1 large tomato;
  • 1 carrot;
  • 75 g grated cheese;
  • greenery;
  • 75 ml dry white wine.

Wash the chicken fillet, dry it with a paper towel and cut into medium pieces. Fry the chicken in oil until golden brown, add salt and pepper, and place in a separate container. Peel the onion and finely chop it, put it in the pan where the meat was previously cooked. Fry until it becomes soft.

Add washed rice and heat it, stirring. Bring the mixture of wine and broth to a boil; heat should be minimal. Add 0.5 cups of broth to the rice, wait until completely absorbed, stirring continuously. Wash the vegetables, peel them, cut them into cubes and add them to the rice along with the meat. Pour the hot broth into the dish. Add salt and pepper.

Turn up the heat, cover with a lid and simmer, stirring occasionally. Before placing the dish on the table, you need to add butter and grated cheese, mix, arrange in portions and garnish with herbs.

Conclusion on this topic

To get a delicious risotto or chicken risotto, you need to devote all your attention only to preparing the dish. If the cooking principle is known, then you can try to cook millet, bulgur or barley in the same way.

These cereals have a large amount of starch (this is necessary to obtain a high-quality creamy substance). Therefore, you should follow a few simple but important rules when making risotto.