Portugese Risotto
1
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From "What's Cooking in Portugal" by Saul Krieg.
- Ready In:
- 1hr 10mins
- Serves:
- Units:
1
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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
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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RECIPE MADE WITH LOVE BY
@FLKeysJen
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@FLKeysJen
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"From "What's Cooking in Portugal" by Saul Krieg."
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I made this as directed, lovely recipe, chicken was very tender and succulent and all the flavours blended together very well!! I did have to add more liquid, I felt the initial liquid was absorbed very quickly and the end result would have been a bit dry. However, I do like sauces and 'wet ' food, so that might have been just me :) We liked the addition of peas and mushrooms, gave it that something extra. very nice dish, made for ZWT 8, thank you, FLKeysJen!!!Reply
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From "What's Cooking in Portugal" by Saul Krieg.
