INGREDIENTS

Chicken Risotto with

  • 2 cubes MAGGI® Chicken Less Salt Stock Bouillon
  • 25 g grated parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons Olive oil
  • 1 large Onion
  • 1 clove Garlic
  • 1 small Carrot
  • 500 g boneless and skinned chicken breasts
  • 1 teaspoon ground black pepper
  • 1.5 cups Arborio rice
  • 5 cups Water
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 1 cup grated parmesan cheese
  • 1 tablespoon fresh parsley
NUTRITIONAL INFORMATION

Chicken Risotto with

  • Energy 422 (Kcal)
  • Protein 30 (g)
  • Carbohydrate 55 (g)
  • Total Fat 8.2 (g)
HOW TO PREPARE

Chicken Risotto with

1
Warm olive oil in a large sauce pan. Gently fry onions and garlic over medium heat for 4 minutes with constant stirring.
2
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.
3
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.
4
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.
5
Carefully, mix in the grated Parmesan cheese and the chopped parsley.
6
Serve immediately.
REVIEWS

Chicken Risotto with

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