Rainbow risotto

Our Rainbow risotto recipe makes a quick and healthy meal.

Recipe «Rainbow risotto» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 1 medium red onion, thinly sliced, 2 garlic cloves, crushed, 1 medium carrot, peeled, grated, 1 medium zucchini, grated , 2 large yellow squash, halved, sliced, 1 1/4 cups arborio rice, 2 cups Massel salt reduced chicken style liquid stock , 1/2 large barbecued chicken, skin and bones removed, meat shredded, 1/4 cup small fresh basil leaves, to serve.

Ingredients:

• 1 tbsp olive oil 
• 1 medium red onion, thinly sliced 
• 2 garlic cloves, crushed 
• 1 medium carrot, peeled, grated 
• 1 medium zucchini, grated 
• 2 large yellow squash, halved, sliced 
• 1 1/4 cups arborio rice 
• 2 cups Massel salt reduced chicken style liquid stock 
• 1/2 large barbecued chicken, skin and bones removed, meat shredded 
• 1/4 cup small fresh basil leaves, to serve 

Instructions

1. Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a heavy-based, flameproof, casserole dish over medium heat. Add onion, garlic, carrot, zucchini and squash. Cook, stirring, for 5 minutes or until softened.
2. Add rice. Stir to coat. Add stock and 1 cup cold water. Stir to combine. Bring to the boil. Cover with foil. Transfer to oven. Bake for 15 minutes or until liquid has almost absorbed. Remove from oven. Stir in chicken. Bake, covered, for 5 to 7 minutes.
3. Remove from oven. Stand, covered, for 5 minutes. Remove foil. Serve topped with basil leaves.