Risotto with chicken and vegetables

1. Prepare and cut all the vegetables for the risotto. We cut the carrots into thin strips, onions into cubes, cut the celery stalk into circles, and the garlic clove into plates.

2. In a frying pan, preferably with a wide flat bottom, pour olive oil and heat it up. Then fry the garlic in oil until golden brown, so that it gives off its flavor to the oil, after which we remove the garlic from the oil.

3. Put the carrots in the pan and fry for 1-2 minutes.

4. Cut the chicken fillet into small cubes 3x3 cm. I prefer to use chicken fillet cut from the legs, it is much juicier. With such a fillet, you must first remove the skin, and then cut the meat.

5. Add the chopped chicken fillet to the carrots in the pan, fry the meat for 3-4 minutes, stirring until it turns slightly white, you do not need to fry the meat until golden brown.

6. Now add the onion and celery. Fry everything together for another 3-4 minutes to evaporate the liquid that the onion will release.

7. Now add rice to the pan and fry it with the rest of the ingredients for 2-3 minutes until it becomes transparent.

8. Pour wine into the risotto and let the alcohol evaporate, it will take just a couple of minutes.

9. Pre-cut the string beans into small cubes. If yours is frozen, like mine, defrost it.

10. And now it's time to add the broth. Pour it in gradually, 1 ladle at a time. We added the broth and cook the risotto until the broth evaporates, add a portion of the broth again and wait again for it to evaporate.

11. At the same time, do not forget to taste the rice. As soon as the rice becomes slightly soft and slightly sticky, remove it from the heat. The rice should not become completely soft, otherwise you will end up with rice porridge instead of risotto.

12. Lay out the classic risotto with chicken and vegetables on portioned plates hot, sprinkle each serving with grated Parmesan cheese.

13. Serve the finished risotto to the table immediately.

Bon appetit!