Let start by doing a home made broth, it will be much better than the tetrabrick one.
- 1 onion
- 1/2 leak
- 1 branch of celery
- 2 carrots
- 1 red bell pepper
- Salt, pepper, cumin
- Water
Put all vegetables in 1,5l of water and boil for arround 30mn. Reserve
Now time to prepare the rice (for 2 persons)
- 1 glass of Risotto rice or any round rice that you have will do
- 1 garlic glove
- 1/2 onion
- 1 glass of white wine
- 3 or 4 sun dried tomatoes
- some smoked ham (not mandatory but i had it so I added it)
- Chicken filet cut in big chunk
- Olive oil
- Parmesan cheese
Let’s go for it
- In your Le Creuset cocotte or any casserole of your choice, heat up the oil and fry gently the chopped onion and the garlic.
- Cook the chicken until done and reserve
- Add the sun-dried tomatoes finely chopped and stir a few minutes
- Add the rice and stir without stopping at low heat for 2mn
- Add the white wine and stir continously
- Once dried up, add some broth and stir
- Continue to do so until the rice is ready, arround 20mn.
- Add the chicken in the last 5mn to make sure it’s warm
- Once ready, add the parmesan cheese and serce immediately
Enjoy!
GregousFood 