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Chicken Risotto

Name: Chicken Risotto
Prep time: 300 s
Cook time: 1800 s
Total time: 1800 s
Yield: 5
Cuisine: Italian
Ingredients: 2 tablespoons Olive oil; 1 large Onions finely chopped; 1 Clove Garlic finely chopped; 60 grams Carrot cut into small pieces; 500 grams Boneless and skinned chicken breast fillet cut into cubes; 1/2 teaspoon Ground Black Pepper; 1 1/2 cup Egyptian rice; 5 cups Water; 2 cubes MAGGI® Chicken Bouillon Less Salt; 1/4 cup Parmesan cheese grated; 1 tablespoon Parsley fresh

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Make something special from your leftover chicken with this rich, creamy recipe. A must-try. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

Not included in this recipe

Treenut

Fish

Crustaceans

Brunch

Dinner

Lunch

Ingredients

Servings

- 5 Portions +

Olive oil

2 tablespoons Olive oil

Onions, finely chopped

1 large Onions, finely chopped

Garlic, finely chopped

1 Clove Garlic, finely chopped

Carrot, cut into small pieces

60 grams Carrot, cut into small pieces

Boneless and skinned chicken breast fillet, cut into cubes

500 grams Boneless and skinned chicken breast fillet, cut into cubes

Ground Black Pepper

1/2 teaspoon Ground Black Pepper

Egyptian rice

1 1/2 cup Egyptian rice

Water

5 cups Water

MAGGI® Chicken Bouillon Less Salt

2 cubes MAGGI® Chicken Bouillon Less Salt

Parmesan cheese, grated

1/4 cup Parmesan cheese, grated

Parsley, fresh

1 tablespoon Parsley, fresh

Chicken Risotto

Nutritional Facts

23%

Daily Value

477

Kcal/serving

Nutri value

Carbohydrates	53.22 g
Energy	477.87 kcal
Fat	11.78 g
Protein	38.82 g
Fiber	2.73 g
Sodium	593.59 g
Sugar	2.25 g

Go to instructions

Instructions

6 Steps

30'

Total

Preparation

30'

Cooking

Waiting

Step by step

1 of 6

Step 1

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

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2 of 6

Step 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.

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3 of 6

Step 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.

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4 of 6

Step 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.

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5 of 6

Step 5

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

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6 of 6

Step 6

Serve immediately.

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