| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
Ingredients
- 4 pieces Chicken fillet (breast 150 gr each)
- 6 tablespoons Marinade soy
- 3 tablespoons Soy sauce
- 2-3 cloves Garlic
- 6 tablespoons Olive oil
- 400 gram Rice
- 1 piece Carrot
- 150 gram Broccoli
- 150 gram Green beans
- 50 milliliters Dry white wine
- 1 liter Broth
- 100 gram Mushrooms
- 300 gram Corn (canned)
- 50 gram Parmesan
- 2 tablespoons Butter
- Allspice to taste
Ingredients
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Instructions
- Cut the chicken into thin slices and marinate in the marinade sauce for half an hour.
- Heat the olive oil in a frying pan, add the chopped garlic cloves and add the rice to the risotto. Fry the rice for a few minutes.
- Add the chopped carrots, fry everything together for another minute.
- Pour in the wine and a little broth. Simmer the rice until tender, stirring and slowly adding the hot broth each time it is absorbed into the rice.
- In another frying pan, fry the chicken in olive oil, add broccoli, beans, mushrooms and corn, pour the marinade remaining from the chicken and bring to readiness over medium heat.
- Mix the finished rice with chicken vegetables, add parmesan, butter, soy sauce and pepper.
- Serve immediately! Happy holidays!
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