Diabetic-Friendly Chicken And Vegetable Risotto Recipe

About this recipe

A wholesome and flavorful risotto featuring tender chicken, vibrant vegetables, and a creamy texture, tailored to be diabetic-friendly for a satisfying dinner option.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 125 g Red Bell Pepper
• 250 g Zucchini Green
• 125 g Mooz Butter Garlic & Herbes
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 1 Kg Riso Ellebi Arborio Rice
• 200 g Delichic Chicken Broth
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 diced red pepper and 1 sliced zucchini, sautéing until crisp-tender, about 5 minutes. Remove from the skillet and set aside.
2. 2. In a large saucepan, melt 2 tablespoons of butter over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves, cooking and stirring constantly for 5 minutes until softened and fragrant.
3. 3. Stir in 1 1/2 cups of arborio rice and cook for about 3 minutes, allowing the rice to toast slightly.
4. 4. Gradually add 1/2 cup of hot chicken broth to the rice, stirring continuously until the liquid is almost absorbed. Repeat this process, adding the remaining 4 cups of hot chicken broth 1/2 cup at a time, until the rice is al dente and creamy, about 20-25 minutes.
5. 5. Once the rice is cooked, stir in the sautéed red pepper and zucchini, 2 cups of cooked and shredded chicken breast, and 1/2 cup of grated parmesan cheese. Mix well to combine and heat through.
6. 6. Taste and adjust seasoning with salt and pepper as needed. Serve the risotto hot, garnished with additional parmesan cheese if desired.