FRIJE

Name: Risotto chicken and tomatoes
Prep time: 20 min
Cook time: 30 min
Yield: 2 servings
Ingredients: 200 g of chicken breast; 4 tomato; 200 ml of tomato puree (optional); 100 g of rice; 100 ml of white wine; 400 ml of chicken broth; 10 leaf of fresh basilic; 2 tablespoon of olive oil

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Risotto chicken and tomatoes

May June July August September Gluten free

Course: Main course

Preparation: 20 minutes

Cooking: 30 minutes

Cost per serving: 2,07 €

Energy: 539 kcal / serving

Nutritional score:

This recipe has been translated automatically from french

Instructions

1. Cut the chicken into small cubes. Book.
2. Chop the garlic. Reserve with the chicken.
3. Peel the onion and cut into small cubes.
4. In a pan, sauté in a drizzle of olive oil, chopped garlic, onion and chicken.
5. Peel the tomatoes (boil 10 seconds in water or using a thrifty).
6. Cut them into small dice.
7. Stir in chicken tomatoes.
8. Pour the rice, the white wine and the chicken broth.
9. Simmer on low heat for 25 to 30 minutes until the rice has absorbed all the broth.
10. Chop the basil leaves and add to the risotto.
11. Serve hot.

Notes

Be careful, the poultry cube may contain gluten - source: https://www.marmiton.org/recettes/recette_risotto-poulet-et-tomates_69446.aspx Tomato puree replaces tomatoes