Italian Recipes
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| Ingredients |
| 1 |
Escarole , leaves washed and cut into 1/2-inch ribbons |
1 small head |
| 2 |
Skinless and boneless chicken breasts, cut into 1/2-inch dice |
1+ 1/2 pounds |
| 3 |
Carrot, chopped |
1 |
| 4 |
Onion, chopped |
1 |
| 5 |
Celery stalk, chopped |
1 |
| 6 |
Garlic , minced |
4 cloves |
| 7 |
Chicken broth |
8 cups |
| 8 |
Arborio rice |
3/4 cup |
| 9 |
Salt |
1+ 1/2 teaspoons |
| 10 |
Freshly ground black pepper |
1/2 teaspoon |
| 11 |
Fresh parsley, chopped |
2 table`spoons |
| 12 |
Parmesan , grated |
6 tablespoons |
| 13 |
Olive oil |
3 tablespoons |
| Method |
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Heat oil in a large pot over medium heat, add the carrots, onion, celery and
garlic and cook until the vegetables are tender, for about 5 minutes, by
occasionally stirring it. Add the broth, rice and salt; bring to a boil, cover
and simmer for 10 minutes. Now add the escarole and simmer for further 7
minutes until the escarole is almost tender. Now add the chicken and pepper
and simmer for just 2 minutes, until the chicken is done. Remove from the
heat and then add parmesan and parsley stir well and serve.
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| Servings -4 |
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| Introduction
of the dish |
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Since the chicken is cut into small pieces, it cooks in no time.
Add it to the pot, simmer and then serve the soup right away before the
chicken has a chance to overcook.
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| Served
With... |
Any Italian food
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