Recipe: Chicken, vegetables and wild garlic risotto
I just love risottos, because they are quick and easy to make. And the best thing, all you need is just one pan.
Ingredients for 4 people:
- 25 g butter
- 300 g risotto rice (Arborio, for example)
- 1 dl white wine (optional)
- 1 leek
- 2 carrots
- 1 chicken breast
- 1 small red paprika
- 1 teaspoon turmeric
- 1 big bunch of wild garlic
- grated parmesan cheese
- spring onion to decorate
- 1-2 teaspoon Biogetta
Finely chop the leek and saute on butter on medium heat. While this is cooking, chop all the veggies and the meat. When leek is tender, add the meat and gradually all the veggies. Cook for 10 minutes. In between, bring to boil 1 l of water and add 1-2 tsp of Biogetta.
Add rice to meat and veggies and fry for few minutes until rice gets transparent. Pour in the wine and wait until it evaporates. Than gradually pour in the water with Biogetta, about 2 dl at a time and wait until it evaporates. Stirr occasionally. It has to be creamy, not too dry. 5 minutes before the end add finely chopped wild garlic.
After about 20 minutes you get delicious, creamy risotto, which you can even improve with some grated parmesan cheese. Just mix it in and leave to rest for about 5 minutes. Sprinkle with some parmesan cheese and spring onion. As easy as it gets! :-)
Bon apetit!