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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
Preparation
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.
