Risotto con Petto di pollo carote e prezzemolo

Prepare the ingredients: chop the carrots, chicken, and parsley.

In a pot, heat olive oil and butter.

Add the chopped chicken and cook until browned.

Stir in the chopped carrots and cook for a few minutes.

Add the rice and stir to coat with the oil.

Pour in enough water to cook the rice and bring to a boil.

Season with salt, turmeric, chili, and cayenne.

Reduce heat and simmer until the rice is cooked, stirring occasionally.

Once cooked, stir in the chopped parsley and grated parmesan before serving.

Spice Level:

Dietary