Risotto with chicken and pesto

Préparation 15min
Préparation 2
Préparation 5min
lasagne effiloche

Ingrédients :

  • Jean Routhiau chopped roast chicken
  • Risotto rice (240g)
  • Pesto sauce
  • 1 red onion
  • 1 garlic clove
  • 1 cube chicken or vegetable stock
  • Salt
  • Pepper
  • Oil
  • Butter
  • Parmesan

Préparation :

  • Peel and finely chop the onion.
  • Heat a little oil and a knob of butter in a saucepan.
  • Add the finely chopped onions.
  • Brown the onions on a high heat.
  • Add the rice, mix then gradually add the boiling water (0.75 L), in which the stock cube has previously been dissolved.
  • Season and add the finely chopped garlic.
  • When the rice has absorbed the stock, add the chopped chicken and pesto sauce.
  • Mix and leave to rest for a few minutes.
  • Add a few shavings of Parmesan. Enjoy!
Bon appétit !

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