Chicken Risotto With Vegetables + Photo

Chicken Risotto With Vegetables + Photo

Ingredients:


10 chicken thighs skinned without fats
1 large onion or 2 small chopped
1 leek white part only cut into thin slices
3 celery stalks scraped without leaves cut into thin slices
2 tablespoons oil soup
1 cup chopped parsley tea, put before serving
50 to 100 grs. grated cheese

For rice:

2 cups Arborio rice washed raw
4 cups of cold water (defatted chicken broth)
2 tablespoons minced onion
1 tablespoon oil soup
1 teaspoon salt tea

Other Ingredients:

350 grams. homemade or processed tomato sauce
If you industrialized sauce, add 2 to 3 cups of water to dilute the sauce.
100-200 grams. of canned mushrooms washed drained and chopped
200 g. frozen peas
2 medium carrots cut into cubes

By Heart:
20 whole black olives
20 mini pickled onions drained, rinsed
1 bunch watercress leaves with only a bit of the stem


 
How to prepare the rice:

Make a defatted chicken stock or broth. Book
Fry onion, add the rice and salt and carrots put some hot chicken stock, stirring and go adding the broth gradually and slowly until the rice is almost cooked add the frozen peas, stir well.
Once finished cooking the rice, cover the pan and place in oven off for 10 'minutes.
The rice should be moist.

How to prepare the thighs:

In a separate pan (quite large), place the oil so heated place the onion, leek and celery, leave the fire until the onion is wilted and other ingredients "al dente".
Add the pieces of thighs, a side of another. leave frying until golden brown on the low side turn around and do the same procedure on the other side, go dripping water gradually and slowly.
Add the tomato sauce already diluted with half the water, let the fire until the thighs are cooked and with a little sauce, enough to wet rice.
If you need to put the rest of the water.
Once cooked the thighs, mix the already cooked rice with carrot and peas.
Mix all the ingredients until a risotto, add the mushrooms chopped parsley, grated cheese.
I left the pieces of whole thighs.
The right and take out the bone and leave large chunks of chicken.
Place the risotto in a small bowl greased with oil tighten, turn on the dish that will serve.
Place the watercress without seasoning side dish with cherry tomatoes olives and green onions pickled.

The Risotto above yields a lot.
See photo chicken on the plate separately or together in risotto