Perfect Italian Risotto Rice Recipe without Cheese
Servings - 2
3 tbsp olive oil
3 garlic cloves, minced
1 large white onion, chopped
50g mixed bell peppers
150g chicken breast
1 cup risotto rice
4 cups vegetable stock
Salt to taste
Pepper to taste
50g mushrooms, chopped
Heat the olive oil in a large sauté pan.
Add the garlic and sauté for a few seconds.
Next, add onion and cook on medium-low heat for 4 to 5 minutes.
Now, add in the bell peppers sauté.
Increase the heat, and add the chicken; stir and cook for 5 minutes.
Stir in the risotto rice, pour in the vegetable stock and mix well.
Add salt and pepper, mix well and bring to a boil.
Reduce the heat and cook for 15 to 20 minutes.
Add mushrooms and simmer for 5 minutes.
Serve immediately and enjoy!