Risotto with stewed chicken fillet and shredded carrots Recipe

Name: Risotto with stewed chicken fillet and shredded carrots
Total time: 60 min
Yield: 8
Cuisine: Mediterranean cuisine
Ingredients: 400 g Chicken fillet; 150 g Champignons; 1 pcs Onion; 150 g Zucchini; 1 pcs Carrot; 150 g Broccoli; 1 pcs Green bell pepper; 50 g Canned corn; 200 g Rice; 2 tbsp Sunflower oil; to taste Provencal spice; to taste Salt; to taste Ground Black Pepper

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Risotto with stewed chicken fillet and carrots is a tender, creamy and nutritious dish.

min

servings

Per serving

208

Calories

Protein

Fat

Carbs

Total for 8 servings — 1664 Calories · 112 Protein · 48 Fat · 200 Carbs

Ingredients

8 servings

Chicken fillet400 g

Champignons150 g

Onion1 pcs

Zucchini150 g

Carrot1 pcs

Broccoli150 g

Green bell pepper1 pcs

Canned corn50 g

Rice200 g

Sunflower oil2 tbsp

Provencal spiceto taste

Saltto taste

Ground Black Pepperto taste

Preparation

Wash and cook the rice. Finely chop the onion, peel the carrots and cook in a pan, after 5 minutes add other chopped vegetables. In the second pan, fry the chicken fillet cut into squares, when it is ready add the vegetables along with the cooked rice, season with salt, pepper and add spices to taste.