- 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
Chicken Risotto
INGREDIENTS
Chicken Risotto with
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
NUTRITIONAL INFORMATION
Chicken Risotto with
Chicken Risotto with
- Energy 422 (Kcal)
- Protein 30 (g)
- Carbohydrate 55 (g)
- Total Fat 8.2 (g)
HOW TO PREPARE
Chicken Risotto with
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
