Iftar Recipes

Chicken Risotto

Name: Chicken Risotto
Prep time: PTM
Cook time: PTM
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 large onion or 200 g, chopped; 1 clove garlic, crushed; 1 small carrot or 60 g, cut into small cubes; 500 g boneless and skinned chicken breasts, cubed; ½ teaspoon ground black pepper; 1½ cups arborio rice or 300 g; 5 cups water or 1250 ml; 2 cubes MAGGI Less Salt Chicken Stock; ¼ cup grated parmesan cheese or 25 g; 1 tablespoon fresh parsley, chopped

INGREDIENTS

Chicken Risotto with
NUTRITIONAL INFORMATION

Chicken Risotto with
HOW TO PREPARE

Chicken Risotto with
REVIEWS

Chicken Risotto with

2 tablespoons olive oil
1 large onion or 200 g, chopped
1 clove garlic, crushed
1 small carrot or 60 g, cut into small cubes
500 g boneless and skinned chicken breasts, cubed
½ teaspoon ground black pepper
1½ cups arborio rice or 300 g
5 cups water or 1250 ml
2 cubes MAGGI Less Salt Chicken Stock
¼ cup grated parmesan cheese or 25 g
1 tablespoon fresh parsley, chopped

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INGREDIENTS

Chicken Risotto with

2 tablespoons olive oil
1 large onion or 200 g, chopped
1 clove garlic, crushed
1 small carrot or 60 g, cut into small cubes
500 g boneless and skinned chicken breasts, cubed
½ teaspoon ground black pepper
1½ cups arborio rice or 300 g
5 cups water or 1250 ml
2 cubes MAGGI Less Salt Chicken Stock
¼ cup grated parmesan cheese or 25 g
1 tablespoon fresh parsley, chopped

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NUTRITIONAL INFORMATION

Chicken Risotto with

Source: https://www.maggime.com/en/recipes/chicken-risotto/9838

Energy 422 (Kcal)
Protein 30 (g)
Carbohydrate 55 (g)
Total Fat 8.2 (g)

HOW TO PREPARE

Chicken Risotto with

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

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.

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.

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.

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

Serve immediately.

REVIEWS