Chicken and zucchini risotto

Chicken and zucchini risottoIngredients (6servings):

  • 2 red onions, thinly sliced
  • 500g green pepper, cut into strips
  • 500g chicken fillet, diced
  • 500g celery, cut into small cubes
  • 300g grated zucchini
  • 300g rice, cooked al dente
  • 500g tomatoes, cut into eights
  • 4 tablespoons rapeseed oil, for frying
  • sea salt
  • freshly ground black pepper (GF)
  • 100g firm goat’s cheese, grated (GF)

 

 

Scenario:

Heat up the pan with oil. Add onions and fry until transparent. Add chicken and fry until golden brown, for about 10 minutes. Add the celery and fry for another 5 minutes. Turn the heat down, add the peppers and fry for another 3 minutes, stirring every now and then. Put in the zucchini and tomatoes, combine it with rice and give a good stir. Take off the heat and place in small bowls. Season with salt and pepper, sprinkle with the goat’s cheese. Serve warm.

 

GF – make sure the ingredient doesn’t contain traces of gluten!

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