Risotto Christmas

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Ingredients

  • Rice: 1 Kg
  • Salt: to taste
  • Chicken: 2
  • Pork tenderloin: 1 Kg
  • Sausage: 1/2 Kg
  • Banana silver: 10
  • Walnut: 50 g
  • Apple: 3
  • Passes without seed: 150 g
  • Greek olive: 150 g
  • Ham: 200 g
  • Green olives: 100 g
  • Finely chopped Pickles: 2 cups
  • Tomato with no skin, and no seed: 1/2 Kg
  • Grated parmesan: 400 g
  • Chicken broth: 6 cups
  • Er

Directions

Heat a saucepan with water, add the rice previously washed, add salt and lemon juice. When you boil cover the penela, and lower the heat leaving cooking normally. Cook chicken in salted water until well of course. Remove from the heat, drain, and separate the flesh from the bones. Put a pan on the heat with 1 tablespoon margarine, salt, and a tomato chopped. Add the pork tenderloin, cut into small pieces, stir-fry as well. Add a little water to cook and stay soft. Stir-fry the chicken pieces in 2 tablespoons margarine, some tomatoes, finely chopped green pepper, parsley and chives also picadinhas. Join the sausage finely chopped, the cup of soy sauce, cover the pan and let it form a sauce thick and tasty. Remove from the heat and set aside. In a large saucepan place the fried chicken, pork tenderloin, add the chicken broth and all other spices remaining, including walnuts, cheese, etc. Book, to decorate the dish, cooked eggs, green peppers, red, a green pepper, olives Greek and some whole walnuts. Grease a pyrex large and rectangular or even square, with all the remaining margarine. Add the rice to the mix of large pot, a taste of salt, and pour it on the dish. Sprinkle generously with grated parmesan, to conform to the surface with the eggs, green peppers, olives without stones and nuts.

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