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Chicken on leek with mushrooms risotto
Number of servings: 4
Ingredients
- Meat
- Poultry meat –
- Salt –
- Black pepper –
- Marjoram –
- Thyme –
- Olive oil –
- Lemon juice –
- Leek –
- Garlic –
- Risotto
- Onion –
- Agaricus mushrooms –
- Carrot –
- Long grain rice –
- Salt –
- Black pepper –
- Curry –
- Sweet pepper –
- Salad
- Ice lettuce –
- Napa cabbage –
- Cherry tomato –
- Carrot –
- Linseed –
- Pumpkin seeds –
- Radish –
- Olive oil –
- Lemon juice –
- Parsley –
- Dill –
- Water –
- Salt –
- Black pepper –
Cooking instructions
- Meat:
- Season chicken.
- Slices leek, arrange it to a casserole dish, add garlic, and pour a little bit of water.
- Transfer chicken to the casserole dish.
- Bake covered at 180 degrees for 1-1.5 hour.
- From time to time moisture the meat with the sauce coming from the meat.
- Risotto:
- Fry onion, add sliced mushrooms, and grated carrot.
- Stew for a few minutes.
- Add rice and pour a little bit of water.
- Season everything.
- If water evaporates sooner than the rice is ready, simply add a bit more water. It is best to keep the water amount low, then you do not need to remove it at the end of cooking.
- Olga -
