|
Risotto Poulet Parmesan

This parmesan risotto is an incredibly versatile recipe which goes well with everything from salmon and other fish to shrimp scallops steak chicken and lamb.
Risotto poulet parmesan. In a shallow dish combine the parmesan red pepper flakes italian seasoning garlic powder and paprika using your fingers mix together. Bring the chicken stock to a simmer in a large saucepan over medium heat. Add the chicken teaspoon of the salt and the pepper.
This process will take about 20 30 minutes but i promise patience is a virtue here. 1 pound boneless skinless chicken breast halves cut into small pieces 1 can 10 75 ounce size cream of chicken soup or any cream soup 1 2 3 cup milk 1 2 cup grated parmesan cheese. 500 g de blancs de poulet.
Cover and bake for 45 minutes until most of the liquid is absorbed and the rice is al dente. 1 cube de bouillon de volaille. Add the onion and cook stirring occasionally until translucent about 5 minutes.
150 g de copeaux de parmesan. In another saucepan heat olive oil and 1 tablespoon butter over medium heat. Place into the hot pan and sear each side until golden brown.
500 g de riz pour risotto. Pour 6 personnes. 1 gousse d ail.
Remove from the oven add the remaining cup of chicken stock the parmesan wine butter salt and. Add oil and heat over moderately low heat. Stir in the mushrooms and continue cooking stirring for 5 mins.
Source : pinterest.com