Spring vegetable risotto
This is a deliciously filling risotto that has cooked chicken, red pepper, mushrooms, and peas. Since it's made in the microwave, there's a lot less standing and stirring to do!
This chicken risotto with vegetables is easy to make and is packed full of flavor.
The best chicken risotto dish I’ve ever tired. Chicken is sautéed until soft, then simmered with vegetable stock, cream and a big helping of mushrooms. Serve as a hearty main course.
This risotto is packed with vegetables and fresh herbs, including peppers, onions, fennel, rosemary, and mint. Topped with freshly shaved chili, it's a risotto lover's delight!
Ingredients:
- 1 small barbecued chicken, meat removed and chopped
- 500 g Arborio rice
- 3 medium zucchini, chopped
- 200 g snow peas, sliced into 1cm strips
- 3 tablespoons olive oil
- 2 medium carrot, diced
- 4 red capsicums, seeded and chopped
- 3 garlic cloves, crushed
- 4 cups vegetable stock
- 2 medium brown onions, diced
Instructions:
- In large frying pan add the chopped onion, red pepper and butter and cook on High for 5 to 6 minutes, or until onion has browned and softened. Stir in the rice, cover again and cook for 3 more minutes on High heat.
- Stir in stock, wine, mushrooms, and saffron. Cover and cook for 5 to 7 minutes on high heat or until boiling. Stir, cover again and extend the cooking 7 to 9 minutes on medium heat, or until the rice has absorbed almost all the liquid.
- Add cooked chicken cut into cubes and peas cover and cook for 3 minutes on medium heat. Let stand covered for 10 minutes in the microwave. Stir in the salt and pepper; serve.
- This dish is perfect either for lunch or dinner. It is also easy to make and does not require too much time. The combination of the ingredients gives perfect smell and taste.
If you are interested in the Zomick's Challah, then you have to go the famous Zomick's Behance profile. There lies a great gallery full with bread images and information on how to make this delicious challah.