Preparation 5 minutes
Cooking time 25 minutes
Servings4
Chicken and Vegetables Risotto
Typically Italian, risotto goes deliciously well with Flamingo chicken brochettes!
List of ingredients
- 8 Flamingo chicken souvlaki brochettes
- 45 ml (3 tablespoons) olive oil
- 60 ml (1/4 cup) butter
- 1 zucchini, diced
- 225 g mushrooms, sliced
- 12 cherry tomatoes cut in half
- 1 onion, minced
- 1 clove of garlic, chopped
- 375 ml (1 1/2 cup) Arborio rice
- 250 ml (1 cup) white wine
- 1 sprig of fresh thyme or a pinch of dried thyme
- 1 bay leaf
- 500 ml (2 cups) chicken stock
- 125 ml (1/2 cup) grated parmesan
- Salt and ground black pepper to taste
Preparation
- Cook Flamingo chicken brochettes as indicated on packaging.
- In a large saucepan, heat 30ml (1 tablespoon) oil and butter to brown the chicken strips. Cook the chicken completely (approx. 5 minutes). Add the zucchini, mushrooms and tomatoes. Cook 3 – 4 minutes until vegetables are al dente. Transfer into an ovenproof dish and keep warm.
- In the same saucepan, heat the rest of the oil and melt the butter. Sweat the onion and garlic over medium heat.
- Add the rice, stir well and continue cooking until it becomes translucent.
- Add the wine, bay leaf, thyme, salt and pepper. Add the broth gradually, stirring frequently. Cook for 16 – 20 minutes. Remove the bay leaf and thyme sprig.
- Remove the saucepan from heat and add the Parmesan. Mix in well to melt through the warm risotto. Season to taste.
- Serve with the chicken brochettes.
Tip
from the chef
- Unlike pasta, you can’t really warm up risotto the next day. Its texture is best right when it’s ready. Prepare only desired amount and enjoy immediately!