Ingredients

The following ingredients have 4 Servings
  • 4 cups chicken stock
  • 1 Tbs olive oil
  • 1 Tbs butter
  • 1 small  onion (finely chopped)
  • 1.5 lb chicken breast (boneless, diced)
  • 2 cups red bell pepper (diced)
  • 1 cup arborio rice
  • 1/2 cup parmesan cheese (grated )
  • 1/2 tsp black pepper

Instruction

  • Heat the chicken stock, and keep warm.
  • Heat oil and butter in a large saucepan. Add the onion and cook until clear.
  • Add in the diced chicken and fry until the outside is just white (not fully cooked).
  • Add bell pepper and zucchini to the chicken and cook an additional 3-4 minutes
  • Add the rice. Stir to coat fully in butter/oil
  • Add the hot chicken stock in - 1 ladle at a time - to the chicken and rice mixture, stirring often. Add more as the stock is absorbed.
  • Repeat this until you have used almost all of the stock- it should take about 17-25 minutes.
  • Continue until rice is fully cooked and the dish is creamy.
  • Stir in the Parmesan cheese and black pepper.