Chicken and Vegetables Risotto Recipe

Name: Chicken and Vegetables Risotto
Prep time: 5 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 8 Flamingo chicken souvlaki brochettes; 45 ml (3 tablespoons) olive oil; 60 ml (1/4 cup) butter; 1 zucchini, diced; 225 g mushrooms, sliced; 12 cherry tomatoes cut in half; 1 onion, minced; 1 clove of garlic, chopped; 375 ml (1 1/2 cup) Arborio rice; 250 ml (1 cup) white wine; 1 sprig of fresh thyme or a pinch of dried thyme; 1 bay leaf; 500 ml (2 cups) chicken stock; 125 ml (1/2 cup) grated parmesan; Salt and ground black pepper to taste

Ingredients

8 Flamingo chicken souvlaki brochettes
45 ml (3 tablespoons) olive oil
60 ml (1/4 cup) butter
1 zucchini, diced
225 g mushrooms, sliced
12 cherry tomatoes cut in half
1 onion, minced
1 clove of garlic, chopped
375 ml (1 1/2 cup) Arborio rice
250 ml (1 cup) white wine
1 sprig of fresh thyme or a pinch of dried thyme
1 bay leaf
500 ml (2 cups) chicken stock
125 ml (1/2 cup) grated parmesan
Salt and ground black pepper to taste

PREP TIME 5m	COOK TIME 25m
YIELD 4 servings

Instructions

Cook Flamingo chicken brochettes as indicated on packaging.
In a large saucepan, heat 30ml (1 tablespoon) oil and butter to brown the chicken strips. Cook the chicken completely (approx. 5 minutes). Add the zucchini, mushrooms and tomatoes. Cook 3 – 4 minutes until vegetables are al dente. Transfer into an ovenproof dish and keep warm.
In the same saucepan, heat the rest of the oil and melt the butter. Sweat the onion and garlic over medium heat.
Add the rice, stir well and continue cooking until it becomes translucent.
Add the wine, bay leaf, thyme, salt and pepper. Add the broth gradually, stirring frequently. Cook for 16 – 20 minutes. Remove the bay leaf and thyme sprig.
Remove the saucepan from heat and add the Parmesan. Mix in well to melt through the warm risotto. Season to taste.
Serve with the chicken brochettes.