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

Submitted by FLKeysJen

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

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photo by Karen Elizabeth

Ready In:: 1hr 10mins
Ingredients:: 13
Serves:: 4

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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Reviews

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!!!

Karen Elizabeth