Vegetable risotto with grilled chicken breast
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ingredients
400 g round grain rice 1 pk zucchini (smaller) 1 pk carrots (smaller) 1 pk colored peppers 1/2 pk leek, white part 2 cloves garlic 4 pk chicken breast to taste salt to taste varied spice mix Kotányi butter olive oil
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A light dish that is unpretentious and you can add Vegetable Recipes to your taste. It is not a true risotto, but in our country we also know this dish as risotto. Try using the spice blend that I used. The smell and taste is perfect.
1.
Rizotto, such as ours, can be prepared in several ways. I prepared the rice separately today only to mix it with the Vegetable Recipes later. First, wash the rice and fry it briefly in oil. Season with salt, cover with water (1cm above the rice) and cover. Place in the oven at 150 degrees for approximately 12-15 minutes
2.
In the meantime, clean the Vegetable Recipes and cut into smaller pieces. Put some oil on a grill pan and fry the chopped carrots vigorously, after a moment, add the peppers and leeks and turn down the heat. Sauté briefly, add the chopped garlic and finally the sliced zucchini. Add salt to taste and a varied mixture of Kotányi spices. Do not sauté for a long time, so that the Vegetable Recipes stay nice and crispy.
3.
Clean the chicken breasts, wash and leave whole. Salt and pepper them on each side with Kotányi seasoning mix. I recently discovered this seasoning and it tastes great on meat. The aroma and taste is very intense.
4.
Heat the oil in a grill pan and sear the chicken vigorously on each side until golden brown. Transfer the roast to a baking dish, put a small spoonful of butter on each piece and cover with foil. Place in a preheated oven at 150 degrees for approximately 12 minutes. Add a knob of butter to the meat stock and add to the grilled Vegetable Recipes.
5.
Transfer the cooked rice to a larger pan, add the grilled Vegetable Recipes, pour in the stock, stir lightly and season as needed. Slice the meat before serving. Enjoy!
