Tonight's dinner is not just a meal; it's a warm, comforting embrace of creamy risotto that will brighten up your evening!

1

Start by dicing the chicken breast into small pieces. Season with salt and pepper.

2

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken and cook for about 5-7 minutes until golden brown. Remove chicken from the pot and set aside.

3

In the same pot, add another tablespoon of olive oil. Sauté the diced onion and crushed garlic for about 2-3 minutes until they become translucent.

4

Next, add the diced carrot, bell pepper, and zucchini. Cook for another 5 minutes until the vegetables soften slightly.

5

Stir in the rice and let it toast for about 2 minutes, stirring continuously to coat with the vegetable mixture.

6

Gradually add 1 cup of chicken broth, stirring constantly. Wait until the liquid is mostly absorbed before adding another cup. Repeat this process until the rice is cooked al dente, about 18-20 minutes.

7

Once the rice is cooked, return the chicken to the pot and mix in the grated parmesan cheese. Cook for an additional 2-3 minutes, stirring until creamy. Adjust seasoning with salt and pepper.

8

Serve hot and garnish with extra parmesan on top if desired.

4 servings

• Add saffron strands to the broth for a luxurious touch.
• Mix in some spinach or kale for added nutrients and color.
• Top with roasted cherry tomatoes for a burst of sweetness.

• For added creaminess, stir in a little butter before serving.
• Use homemade chicken broth for a richer flavor.
• Experiment with different vegetables such as peas or mushrooms for variety.

• fat: 10 grams
• protein: 25 grams
• calories: 450
• carbohydrates: 65 grams

This risotto is comforting and nourishing, offering a balance of proteins, carbohydrates, and healthy fats, making it a hearty meal for any occasion.

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