Risotto with chicken
Do you fancy Czech risotto but don't want pork? Try the chicken version, which has been loved by many cooks. The preparation is simple and you can creatively vary the vegetables according to what you have at home.
Ingredients · Servings 4
- 1 medium onion
- 4 tablespoons butter
- 300 g peeled rice
- 750 ml hot vegetable broth
- a little salt
- 450 g chicken meat
Method · 45 min
- Peel the onion and cut it into cubes.
- Heat the butter (3 tablespoons) in a large pot and fry the onion in it.
- Add the rice and stir until all the grains are coated with a film of fat (they change color).
- Reduce the heat. Pour in a little broth and stir until the rice absorbs the liquid.
- While the mixture is cooking, gradually add the hot broth. Each time, wait until the rice has absorbed the broth. Stir carefully from time to time.
- Season the finished risotto with a little salt.
- Fry the diced chicken in 1 tablespoon of butter, season with pepper and salt and stir into the risotto.
