RISOTTO WITH CHICKEN AND VEGGIES

Delicious risotto, easy to prepare and even easier to eat, I just enjoyed every bite. Doesn't require special skills to prepare it, nor much time. I can freely say that this dish belongs to the category quick dishes. In a maximum of 1 hour from the beginning to the end you will have a delicious lunch, here I include the cooking time when you rest.

Ingredients:

• 1 large piece of chicken steak cut into small pieces
• 1 tablespoon vegetable seasoning
• 400 g mixed finely chopped vegetables (I used frozen Chinese mix, and you can add onions, garlic, carrots, peas, green beans, cabbage or some other ready-made vegetable mix)
• 1 cup washed rice
• half a cup of white wine
• 2 cups chicken broth
• 2 tablespoons butter
• spices of choice (black pepper, turmeric)
• parmesan

Preparation:

1. First fry the chicken on some oil until golden brown on all sides, it takes about 15 minutes. Stir constantly at maximum temperature. Add vegetable seasoning.
2. Then add all the chopped vegetables and continue frying. The vegetables will release water, fry with constant stirring until the water evaporates.
3. Then add the butter. Let it melt. Mix.
4. Add the rice and fry for 5 minutes. Then add the wine and broth, add spices if desired, stir, lower the temperature to medium/low and cover the pan with a lid.
5. Cook for about 20 minutes or until all the liquid has soaked into the rice. Be careful not to overcook the rice, it should be neither hard nor too soft.
6. Set the pan aside and let it sit for another 10 minutes and then while the risotto is still hot, serve.
7. Grate a lot of parmesan on top or some other hard cheese because the risotto will not be salty enough.
8. I add some curry sauce and my son wants soy sauce. All combinations are beautiful.
9. Serve with a glass of white wine.