Easy recipe for creamy risotto with smoked chicken and zucchini, including some handy tips for making risotto!
Bring the water to a boil in a saucepan and add the stock cubes. Leave the broth on low. Chop the onion and garlic and fry in a little oil in a pan. Add the risotto and cook for 2 to 3 minutes, stirring, until it becomes translucent. Then deglaze the rice with the wine. After a few minutes if the wine has been absorbed, add a ladle of stock and wait again for it to be absorbed. Stir the rice occasionally. Meanwhile, cut the zucchini and possibly the mushrooms into pieces. Heat a little oil in a frying pan and fry the zucchini for a few minutes. Meanwhile, check that the risotto is not too dry and then add some stock. Add the mushrooms to the zucchini and fry for a few minutes as well.
After about 25 minutes the risotto is just about ready, it should be soft on the outside but still have a bite on the inside. Cut the chicken into small cubes and toss through the risotto. Stir in the zucchini and mushrooms. Make the risotto creamy by adding a knob of butter and about 50 gr Parmesan cheese. Wait for it to melt, then scoop some chicken risotto onto a plate and garnish with some extra Parmesan cheese. Also try this basic recipe for risotto
Source: Leukerecepten by leukerecepten-nl.
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