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)




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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