Rainbow Risotto Recipe
Check out our rainbow risotto recipe, a healthy dinner with leftovers great for lunch. Packed with vegetables.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at healthymadetasty.com.au.
Cooking tools:
- Saucepan
- Pot
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Stove
- Mixing bowl
- Ladle
- Grater
- Peeler
- Spoon
- Kitchen timer
- Ice brick
- Airtight container
Ingredients
- 4 cups reduced-salt chicken stock*
- 2 cups water
- 1 tbsp olive oil
- 300g skinless chicken thigh
- diced into 2cm cubes
- 1 small onion
- peeled & finely diced
- 2 cloves garlic
- 2 cups arborio rice
- 1 carrot
- peeled & diced finely
- 1 red capsicum
- deseeded & diced
- 1 yellow capsicum
- ½ cup frozen peas
- ¼ bunch chives
- ½ cup Parmesan cheese
- Freshly cracked pepper to taste
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