A fragrant chicken risotto, prepared in the Viennese species, stands for enjoyment and satiety at the same time: delicate chicken pieces, surrounded by loose rice and aromatic mushrooms, make childhood memories awake. The vegetable cubes made of soup green ensure a pleasant freshness, while the rice in the spicy stock unfolds its full aroma.
Whether for everyday life or as a warming dish on cool days – this chicken risotto combines everything that needs good food: a creamy consistency, a strong taste and the interaction of meat, vegetables and fungi. The whole style is arranged in a large bowl, crowned by a lot of parsley and best accompanied by a simple lettuce. A few ingredients becomes a filling dish that makes everyone happy at the table.
Ingredients
- 1 chicken
- Salt
- 80 g margarine
- 1 root work (soup green)
- 1 onion
- 1/2 liter broth
- 250 g rice
- 250 g mushrooms (fresh or from the can)
- 1 BUND PEATERILIE
preparation
- Cut the chicken into 8 pieces and lightly salt.
- In the margarine, the small -sized root system (soup green) and braise the onion cubes, put the chicken parts on top and cook everything together.
- Always pour in some broth.
- Take out the meat and warm up.
- Put the fund through a sieve and extend it to one liter with water.
- Cook the rice in it.
- Cut the mushrooms into slices, steam the freshness in a little greasy and add to the rice.
Doses mushrooms do not have to be steamed beforehand. - Arrange in a bowl, spread the chicken meat on top and sprinkle with chopped parsley.
- Along with lettuce.
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