Golden chicken risotto


sunflower oil – 2 tbsp. tablespoons
butter or margarine – 1 tbsp. Spoon
leeks – 1 pc.
peppers Yellow – 1 pcs.
chicken fillet – 3 pcs.
Canned corn – 1 jar of
peanuts unsalted – 1/2 cup
parmesan cheese
broth chicken


Cooking method:

Heat the sunflower oil and margarine (butter) in a saucepan. Fry it sweet pepper, porezany squares, onion – leeks (circles), about a minute; then add the cutting of chicken and fry until golden brown.
Add the rice and fry for another 2-3 minutes.

Add spices to taste. Pour the broth, cover and simmer, stirring constantly to, until the rice is tender within 20 minutes and the broth has evaporated.

Add the corn and nuts. Serve hot.

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