Risotto with Carrots, Turnips and Chicken
children’s da 12 a 24 mesi
ready in: 13 mins
PRODUCTS USED FOR THIS RECIPE
INGREDIENTS FOR 4 PEOPLE
- ¾ cups of vialone nano rice (5.6 oz.)
- 1 ½ ecodose of water
- 2 carrots
- 1 white turnip
- 5 ½ oz. chicken
- 0.7 oz. parmesan cheese
- Extra virgin olive oil
Peel the carrots and turnip and then grate.
Toast the rice in a pressure cooker on medium heat.
After a minute, add the chicken cut into cubes and stir. After another minute, add the vegetables and 1 ½ ecodoses of boiling water (about 1 ½ cups). Mix thoroughly.
Close the cooker and cook for 7 minutes. Lowering the heat when the pot “whistles”.
Once cooked turn off the heat, let the air out of the valve and open the pot. Add a dash of extra virgin olive oil and stir with a wooden spoon. Add the Parmesan and the risotto is ready.
Optional: Season the risotto with sage and rosemary.
Recipe of Ilaria Bitetto