Risotto con Pollo e verdure - La Cucina di Soleil

Slice the zucchini into rounds.

Chop the peeled carrots.

Cut the potatoes into wedges, not too small.

Finely chop the onion.

In a pot, add a drizzle of extra virgin olive oil and sauté the onion for a few minutes.

Add the chicken cut into pieces and brown it.

Stir in the rice.

Add the potatoes, carrots, and zucchini.

Pour in 500ml of water and add a broth cube.

Stir occasionally until the rice is cooked, adding more water if necessary.

Taste the rice and add salt if needed.

Once cooked, turn off the heat and season with pepper and parmesan cheese. Mix well and let it rest for 2-3 minutes.

Drizzle with a bit of oil before serving.

Equipment Needed

Spice Level:

Dietary