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Risotto with chicken


  • 350g of arborio rice
  • 2 onions
  • 400 g of chicken fillet
  • 1 yellow bell pepper
  • 200g of canned corn
  • 200 ml of white semi-dry wine
  • 1.2 litres of Vivasan vegetable soup
  • 100g of Parmesan cheese
  • 30 ml of olive oil
  • pinch of saffron
  • 1 tsp. of salt
  • ¼ tsp. of black pepper
  • Vivasan mix Napoli
Preparation: Fry chopped onions first and add small pieces of sliced chicken. When the chicken turns white, add to a pan cubes of yellow sweet pepper. Stir, cook a few minutes and add the saffron. Pour rice into the pan, salt and cook for 2-3 minutes. Add the wine in small portions and continuing to stir. When the wine is absorbed start pour hot Vivasan vegetable soup in small portions.* The distinguished way to refine your dishes. With excellent vegetable taste and only best ingredients. Granular vegetables. Low – calorie and fat freeVegetable Bouillon with vitamins and minerals, source of ionized iodine. Add corn. Continue to stir and pour the boiling Vivasan vegetable soup in small portions, add pepper. Rub the Parmesan to sprinkle it on the cooked risotto. * Tomato, thyme, oregano and basil create a versatile and delicate mix. Adds that special Italian or French flair to your dishes (vegetables, meat, fish, bread etc.). Delicious in vegetable casseroles, cheese dishes and piquant sauces, and to bake herb bread. Serve the risotto hot, sprinkled with Parmesan cheese. At the end add Vivasan Napoli mix for better taste.

Bon Appetit!

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