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Italian Main course

Chicken Risotto

0
30Min
Easy

Ingredients

-
5 Servings
+

This dish has been optimized for 5 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

2 tbsp
Olive oil
1 large
Onions, finely chopped
1 Clove
Garlic, finely chopped
60 g
Carrot, cut into small pieces
500 g
Boneless and skinned chicken breast fillet, cut into cubes
0.5 tsp
Ground Black Pepper
1.5 cups
Egyptian rice
5 cups
Water
2 cubes
MAGGI® Chicken Bouillon Less Salt
0.25 cup
Parmesan cheese, grated
1 tbsp
Parsley, fresh

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Nutrition Value

Energy
477.88 kcal
Protein
38.82 g
Carbohydrates
53.22 g
Fats
11.79 g
Information per serving
Lets Cook

Instruction

30 Minutes
Step 1
0 Min
Warm olive oil in a large sauce pan. Gently fry onions and garlic over medium heat for 4 minutes with constant stirring.
Step 2
0 Min
Add carrot and chicken pieces and season with black pepper. Keep stirring over medium heat for 5 minutes or until the chicken pieces change their color. Add the rice and keep stirring for 1 minute.
Step 3
0 Min
In a separate saucepan, bring the water and MAGGI Less Salt Chicken cubes to boil. Add 1 cup of the stock to the rice and simmer with frequent stirring until the rice absorbs the stock.
Step 4
0 Min
Stir in the remaining stock gradually, one cup a time, allowing the stock to be absorbed by the rice before every addition. When all the stock is absorbed, the rice should be cooked but still firm when you bite it.
Step 5
0 Min
Carefully, mix in the grated Parmesan cheese and the chopped parsley.
Step 6
0 Min
Serve immediately.
Chicken Risotto

Step 1 of 6

Warm olive oil in a large sauce pan. Gently fry onions and garlic over medium heat for 4 minutes with constant stirring.

Chicken Risotto

Step 2 of 6

Add carrot and chicken pieces and season with black pepper. Keep stirring over medium heat for 5 minutes or until the chicken pieces change their color. Add the rice and keep stirring for 1 minute.

Chicken Risotto

Step 3 of 6

In a separate saucepan, bring the water and MAGGI Less Salt Chicken cubes to boil. Add 1 cup of the stock to the rice and simmer with frequent stirring until the rice absorbs the stock.

Chicken Risotto

Step 4 of 6

Stir in the remaining stock gradually, one cup a time, allowing the stock to be absorbed by the rice before every addition. When all the stock is absorbed, the rice should be cooked but still firm when you bite it.

Chicken Risotto

Step 5 of 6

Carefully, mix in the grated Parmesan cheese and the chopped parsley.

Chicken Risotto

Step 6 of 6

Serve immediately.

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