Enjoy the wonderful versatility of risotto with this fantastic recipe prepared with chicken and pepper.
Boil the rice and allow to cool.
Grill the chicken on each side until cooked and allow to cool. Slice into ½cm/¼in strips.
Roast the peppers in the oven for approximately 20 minutes. Once cooled, peel the skin, take out the seeds and slice them into strips of approximately ½cm/¼in each.
In a large bowl mix the chicken and peppers together. Add the walnuts and salt and pepper to taste. Squeeze the two whole lemons and extra virgin and stir well. Lastly add the rice and allow to rest for 5 minutes before serving.
Place a large lettuce leaf on a plate and add the risotto mixture in the middle, decorate with some parsley. Serve immediately.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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