Risotto with Chicken, Bell Peppers, and Rosemary by @karlitos_way_official

30 min
Medium

2 servings

🍚

150 g

Risotto Rice

🫒

30 ml

Olive Oil

🍗

400 g

Chicken Fillet

🫑

1

Red Bell Pepper

🫑

1

Yellow Bell Pepper

🧈

30 g

Butter

🧀

30 g

Parmigiano Reggiano

🧂

Salt

🌑

Black Pepper

🍾

120 ml

Dry White Wine

Preparation Steps

  1. Step 1/9

    Heat pan, add olive oil.

  2. Step 2/9

    Add bell peppers, sauté 1 min.

  3. Step 3/9

    Mix in risotto rice, sauté 1 min.

  4. Step 4/9

    Pour in wine, stir 1 min.

  5. Step 5/9

    Add chicken, sear 30 sec/side.

  6. Step 6/9

    Season with salt, pepper.

  7. Step 7/9

    Cover rice with water, add rosemary.

  8. Step 8/9

    Cook 20 min, add water as needed.

  9. Step 9/9

    Off heat, mix with butter, Parmesan.

Composition

Ingredients

Types

Grains, Oils, Meat, Vegetables, Dairy, Seasonings, Beverages

Ingredients

Risotto rice, Olive oil, Chicken fillet, Red bell pepper, Yellow bell pepper, Butter, Parmigiano Reggiano, Salt, Black pepper, Dry white wine

Allergens

Poultry, Dairy, Alcohol

Dietetics

Dietary regimen

Vegetarian, Gluten-Free

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

pan, knife, spoon

Appliances

stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@karlitos_way_official

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Creamy, Crunchy

Flavors

Savory, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : , fridge : Up to 3 days (airtight container), freezer : Up to 1 month (freeze in portions,airtight container)