Risotto with parsley
Instructions
Chop the onion and fry it in a pan with 3 tablespoons of olive oil, add the diced chicken breast and browned nicely.
Add the rice and let it toast with broth, which gradually until you finish cooking.
Remove from heat, add the butter, parmesan, parsley and chopped Basil and stir everything together.
Serve immediately on the table eventually sprinkling the dishes with more Parmesan.
Ingredients and dosing for 4 persons
- 350 g of rice
- 50 g of grated parmesan cheese
- 20 g of butter
- 1 onion
- 1/2 chicken breast
- 100 cl of broth
- Parsley
- Basil
- Olive oil
- Salt