Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Prep: 10 min Cook: 20 min
Risotto rice | 180g |
Milk | 200ml |
White wine | 200ml |
Chicken stock cube | 2/3 |
Salt & pepper | as required |
Chicken breast | 160-200g |
Carrot (small) | 1 |
Onion (small) | 1 |
Green pepper | 1/3 |
Red pepper | 1/3 |
Parsley | as required |
Parmigiano reggiano | 20-30g |
Butter | 1 tbsp |
Olive oil | 2 tbsp |
Water | as required |
●The consistency is very important - if it's too dry, the rice will be sticky and uncooked, but if it's too wet, it will be too soupy. Remember the rice will continue to absorb liquid as you're eating it, so keep it moist
Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2
Prep: 10 min
Cook: 20 min
Risotto rice | 180g | |
Milk | 200ml | |
White wine | 200ml | |
Chicken stock cube | 2/3 | |
Salt & pepper | as required | |
Chicken breast | 160-200g | |
Carrot (small) | 1 | |
Onion (small) | 1 | |
Green pepper | 1/3 | |
Red pepper | 1/3 | |
Parsley | as required | |
Parmigiano reggiano | 20-30g | |
Butter | 1 tbsp | |
Olive oil | 2 tbsp | |
Water | as required |
Print Ingredients | Email Ingredients | |
180g | ||
200ml | ||
200ml | ||
2/3 | ||
as required | ||
160-200g | ||
1 | ||
1 | ||
1/3 | ||
1/3 | ||
as required | ||
20-30g | ||
1 tbsp | ||
2 tbsp | ||
as required |
●The consistency is very important - if it's too dry, the rice will be sticky and uncooked, but if it's too wet, it will be too soupy. Remember the rice will continue to absorb liquid as you're eating it, so keep it moist