Portugese Risotto

Name: Portugese Risotto
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 4 1/2 tablespoons olive oil; 1/4 lb uncooked rice; 3/4 lb boneless veal or 3/4 lb boneless chicken, cut into small pieces; 3 tomatoes, peeled; 1 garlic clove; 1 onion, chopped; 1 pinch saffron; parsley, to taste; salt, to taste; pepper, to taste; 1 cup chicken stock; 10 ounces frozen peas, cooked; 1/4 lb mushroom, sliced

(1)

Recipe by FLKeysJen

From "What's Cooking in Portugal" by Saul Krieg.

READY IN: 1hr 10mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

4 ¹⁄₂

tablespoons olive oil
¹⁄₄

lb uncooked rice
³⁄₄

lb boneless veal or 3/4 lb boneless chicken, cut into small pieces
3

tomatoes, peeled
1

garlic clove
1

onion, chopped
1

pinch saffron
parsley, to taste
salt, to taste
pepper, to taste
1

cup chicken stock
10

ounces frozen peas, cooked
¹⁄₄

lb mushroom, sliced

DIRECTIONS

In a large pot, blend the olive oil, rice, chicken or veal pieces, tomatoes, garlic, onion, saffron, parsley, salt and pepper. Cook for 15 minutes, stirring occasionally.
Place in a casserole and add the chicken stock. Cover and bake slowly in a 325 degree oven for 35 to 40 minutes, or until the rice has absorbed the stock. Blend in the peas and mushrooms and cook for an additional seven minutes.
Serve hot.

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Portugese Risotto

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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