Name: Creamy risotto with (vegetarian) chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 1 clove Garlic; 1⁄2 piece Red pepper (sweet); 1⁄4 piece Lemon (juice and grater); 50 g Carrot; 1 tsp Dried oregano; 1 piece Shallots; 175 g European Forest Mushrooms; 1 tsp Sambal; 125 g Vegetarian chicken pieces; 90 g Risotto Rice; 1 3⁄4 Tbsp White wine; 25 g Belegen Kaas (grated); 375 ml Mushroom broth

Cow's milk

Fruit

Nightshade

Lactose

Celery

Legumes

Citrus

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Mediterranean

Creamy risotto with (vegetarian) chicken

 Boil the stock and meanwhile cut the carrot into thin slices, chop the onion and garlic, cut the bell pepper into cubes and the mushrooms into pieces. 

 Heat a dash of olive oil in a frying pan or wok and fry the shallot and garlic for 2 minutes. Then add sambal to taste. 

 Add the risotto rice to the whole and fry for about 3 minutes. After 3 minutes, extinguish the risotto with the white wine. Stir until the wine has evaporated. 

 Turn the heat down and add the stock with a soup spoon, spoon by spoon. Always wait for the stock to absorb, then add the next spoon. It takes about 25 minutes for all the moisture to be absorbed. Taste if the risotto rice is cooked. 

 While cooking the stock, fry the carrot, pepper and chicken in a separate frying pan. Start baking the chicken fillet. Do you use vegan chicken? Then start frying the vegetables and then add the chicken. Add salt and pepper to taste. 

 After baking for about 5 minutes, add the chicken and vegetables to the risotto mixture. Note: the risotto should already be al dente when you add the vegetables and chicken. Optionally add the last stock to the mixture and then add the matured cheese, oregano and lemon zest and juice to the risotto to taste. 

 Serve the risotto with the parmesan cheese. 

Creamy risotto with (vegetarian) chicken

Creamy risotto with (vegetarian) chicken

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