Print Recipe
 Based on Risotto Recipe
Why is it based on motives? Because I will cook rice with chicken broth in almost the same way as risotto, but I will miss some points. For example: I will add carrots and will not use Parmesan. A delicious nutritious dietary dish, the broth for which is cooked from chicken fillet.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
For chicken broth:
For the main course:
For serve:
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
For chicken broth:
For the main course:
For serve:
Instructions
  1. For the preparation of risotto, there are some nuances in order for it to be delicious. 1 "secret" - For risotto, you need to choose starchy rice. Sometimes on packages with rice, manufacturers specifically indicate that it is suitable for risotto. For a dietary dish, we need a dietary chicken broth, so we cook the fillet without skin and films. Add a whole onion in the husk and carrots, cut into quarters, to the broth. Add salt to the broth to taste and at the end of cooking add allspice. In a high saucepan, pour the oil, heat it and spread the finely chopped garlic, followed by the chopped onion. 2 "secret" - At the beginning of cooking, onions are almost always fried. It should soften, but not brown. 3 "secret" - Add rice to the onion and fry it for 2-3 minutes, stirring constantly. The grains should be soaked in oil and become translucent. Here I will step back and lay out the uncooked carrots cut into cubes and then cook the onion and garlic with it for a couple of minutes. (This is because according to the diet, I was offered rice with onions and carrots for lunch). I will add more carrots cooked from broth, also chopped. Now I will lay out Fig. 4 "secret" - Almost always dry white wine is added to the risotto. It gives the dish a special flavor. I poured wine and cooked it until the alcohol evaporated and the wine was absorbed into the rice.
    For the preparation of risotto, there are some nuances in order for it to be delicious. 1 "secret" - For risotto, you need to choose starchy rice. Sometimes on packages with rice, manufacturers specifically indicate that it is suitable for risotto. For a dietary dish, we need a dietary chicken broth, so we cook the fillet without skin and films. Add a whole onion in the husk and carrots, cut into quarters, to the broth. Add salt to the broth to taste and at the end of cooking add allspice. In a high saucepan, pour the oil, heat it and spread the finely chopped garlic, followed by the chopped onion. 2 "secret" - At the beginning of cooking, onions are almost always fried. It should soften, but not brown. 3 "secret" - Add rice to the onion and fry it for 2-3 minutes, stirring constantly. The grains should be soaked in oil and become translucent. Here I will step back and lay out the uncooked carrots cut into cubes and then cook the onion and garlic with it for a couple of minutes. (This is because according to the diet, I was offered rice with onions and carrots for lunch). I will add more carrots cooked from broth, also chopped. Now I will lay out Fig. 4 "secret" - Almost always dry white wine is added to the risotto. It gives the dish a special flavor. I poured wine and cooked it until the alcohol evaporated and the wine was absorbed into the rice.
  2. 5 "secret" - Chicken or vegetable broth is suitable for any risotto. Sometimes mushroom, fish or beef is also suitable. I cooked chicken. 6 "secret" - The broth must be hot, but not boiling. 7 "secret" - The liquid must be added in parts-about one ladle at a time. The next portion is poured after the previous one has evaporated. At the same time, you need to stir the rice often and cook over low heat. It takes about 20-25 minutes to cook the rice. 8 "secret" - The grains of rice should remain slightly stiff, but the risotto itself should have a creamy consistency. If it turns out to be dry, pour in more broth. Here I have almost prepared a risotto. To make this dish a Risotto, you need to add grated Parmesan. I will not do this, for me the dish will be very high in calories. 9 "secret" - Broth and Parmesan, which is added to the risotto, are quite salty. Therefore, you need to salt the finished dish carefully. And finally, 10 "secret" - After cooking, cover the risotto with a lid and leave for 3-5 minutes. Serve hot.
    5 "secret" - Chicken or vegetable broth is suitable for any risotto. Sometimes mushroom, fish or beef is also suitable. I cooked chicken. 6 "secret" - The broth must be hot, but not boiling. 7 "secret" - The liquid must be added in parts-about one ladle at a time. The next portion is poured after the previous one has evaporated. At the same time, you need to stir the rice often and cook over low heat. It takes about 20-25 minutes to cook the rice. 8 "secret" - The grains of rice should remain slightly stiff, but the risotto itself should have a creamy consistency. If it turns out to be dry, pour in more broth. Here I have almost prepared a risotto. To make this dish a Risotto, you need to add grated Parmesan. I will not do this, for me the dish will be very high in calories. 9 "secret" - Broth and Parmesan, which is added to the risotto, are quite salty. Therefore, you need to salt the finished dish carefully. And finally, 10 "secret" - After cooking, cover the risotto with a lid and leave for 3-5 minutes. Serve hot.
  3. We are serving. I'll sprinkle with green onions.
    We are serving. I'll sprinkle with green onions.
  4. It's delicious and healthy!According to my diet, I was offered rice with onions and carrots and boiled chicken fillet for lunch. I made almost a risotto. I did not add chicken boiled fillet in broth to it, I will serve it separately in a piece.
    It's delicious and healthy!According to my diet, I was offered rice with onions and carrots and boiled chicken fillet for lunch. I made almost a risotto. I did not add chicken boiled fillet in broth to it, I will serve it separately in a piece.
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