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Creamy risotto with chicken, vegetables and cheese

Creamy risotto with chicken, vegetables and cheese

400 grams of rice (arborio recommend)

750 ml of chicken broth

500 g of frozen vegetable mix to taste

350 g of chicken fillets

200 g (cup) of cream TM Shchedryk

150 g of cheese "Rivne" TM Shchedryk

2 tbsp of olive oil

2 medium onions

salt pepper


In a large saucepan, heat the oil and fry the finely chopped onion, thereto pour the rice and pour the broth. Bring to a boil, reduce heat, cover and cook for another 15 minutes, to prevent only once. Then add the pre-cooked in salted water, cut meat, stewed vegetables and stir. Pour in the cream and add the grated cheese. Remove from heat, cover and allow to stand for about 10 minutes. Garnish with fresh herbs and sprinkle with black pepper. Excellent combined with a chilled white wine.

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