Chicken Risotto Gluten Free

Ingredients

• 2 tablespoons oil
• 3 dl long grain rice
• 6 dl chicken broth (dice + water)
• 1 leek
• 1 red pepper
• 250 g of chicken fillet
• 1/2 teaspoon salt
• 1/2 teaspoon lemon pepper
• 50 g of grated parmesan cheese
• 2 teaspoons sage
• green salad

How to prepare

• Cut rice in half of the oil in a tractor pan. Add chicken broth. Cook under lid for about 20 minutes.
• Start timer
• Rinse, groom and shred the leeks. Rinse, seed and shred the pepper. Shred the chicken fillet.
• Fry vegetables and chicken in the remaining oil in a frying pan. Season with salt and lemon pepper.
• 5 minutes remain of the cooking time.
• Start timer
• Mix the parmesan cheese and sage in the rice and serve with green salad.