Chicken risotto

Risotto Recovered

Finally, we cooked something that is not sweet. One more time this chicken risotto recipe is to be found originally on


  • 1 cup (200ml) organic Arborio rice
  • 1 onion
  • 300g organic chicken breast
  • 1 small zucchini
  • 2 small carrots
  • 100ml cooking white wine
  • parsley ( green onions, chives to garnish)
  • parmesan
  • salt and pepper to taste


Cooking instructions:

Cook the rice by covering it with water, making sure water is at least 1cm over the rice.  In a meantime, cut the onions into small pieces. zucchini, and grate the carrots. Cut the chicken breast into cubes and in a separate pan add the grapeseed oil and sauté chicken breast along with the onions. When chicken is almost done, add zucchini and grated carrots. If you want, you can add rice to the pan or serve it separately. I will leave this part to the individual’s taste. Once carrots and zucchini added, also add the cooking wine and cook it for another 2 minutes or so. Serve it warm.  Scoop the rice and then add sautéed chicken and vegetables. Garnish it with parsley, parmesan, green onions, chives, milled pepper. Garnishing part is each one’s imaginations, therefore it is your turn to shine…:) When it comes to preparing a meal for the kids, garnishing is the most important part. Kids do eat with their eyes. With this said, they only eat something that satisfies their view, otherwise, they will not even give it a try.


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