Dalmatian Chicken Risotto
Ingredients
- 300 g boneless skinless chicken breasts ⓘ
- 350 g rice (Arborio) ⓘ
- 60 g onions ⓘ
- 4 tablespoons olive oil ⓘ
- 200 g plum tomatoes (fresh or canned) ⓘ
- 700 g chicken stock (you may not use all) ⓘ
- 2 teaspoons salt ⓘ
- 1 teaspoon pepper ⓘ
- 1 teaspoon dry basil ⓘ
- 2 teaspoons dry oregano ⓘ
- 10 g hard goat cheese ⓘ
- 100 g parmesan cheese (grated) ⓘ
- 1 tablespoon fresh parsley leaves (minced) ⓘ
Instructions
- Cut chicken meat into small pieces (1-2 cm large).
- Mince onion very finely.
- If you use fresh plum tomato first soak them 2-4 minutes in hot water, remove skin and "shave the best red part from it", remove seeds and cut into small pieces. If you use canned tomato, skip this part.
- Finely mince parsley.
- Saute onion on oil until translucent, than add chicken and saute on easy fire until becomes white. During this add salt, pepper, parsley, basil and oregano. Than add tomatoes. Saute until most of the water evaporates.
- Wash rice and add into chicken. Following the manufacturers manual (3:1 - water : rice, usually) add chicken stock. Remember that you have some water already in the pot, so count this water out. Cook about 20 minutes (again follow the manual).
- Just before end, add hard goat cheese cut into very small pieces in the risotto to melt. Cheese will coagulate risotto and give nice taste. Serve with grated parmesan.
Nutrition & Diet Analysis (per serving)
734
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).