One Pot Chicken, Vegetable & Parmesan Orzo (Risoni)

• portionen: 4 servings
• aktive zeit: 10 minutes
• gesamtzeit: 20 minutes

Zutaten

1 tbsp olive oil

2 garlic cloves (, minced)

1/2 onion (, diced)

250g / 8oz chicken thigh or breast (, cut into bite size pieces)

2 1/2 cups frozen diced vegetables (carrots, peas, corn, capsicum/peppers, anything!)

1 1/2 cups orzo / risoni (, uncooked, Note 1)

1 1/2 tbsp flour

2 1/4 cups milk (, any fat %)

2 cups chicken or vegetable stock / broth (low sodium)

3 cups baby spinach (packed)

3/4 cup (tightly packed) parmesan (, finely grated, or store bought sandy type)

1/4 tsp cooking salt / kosher salt

1/4 tsp black pepper

More parmesan

Parsley or chives, if desired

Anweisungen

Heat oil in a large pan over high heat. Make sure the pan is reasonably deep - around 5cm / 2.5" or more. Otherwise, use a large pot.

Sear chicken - Add garlic and onion, cook for 1 minute. Add chicken, then cook for 2 minutes until seared on the outside but still raw inside.

Vegetables and flour - Add frozen vegetables (still frozen ok) and flour, stir until flour is incorporated.

Add uncooked risoni - Add risoni/orzo, stock and milk, then stir well.

Cook 7 minutes - Bring to simmer then adjust heat so it's bubbling gently (see video). Cook for 7 minutes (no lid), stirring every now and then, until risoni is almost tender (still quite soupy at this stage).

Add parmesan, spinach, salt and pepper. Stir through until the spinach is wilted.

Serve - The consistency should be like a loose risotto (it absorbs liquid and thickens quite quickly when serving), nice and creamy. Serve, garnished with parsley and more parmesan if desired!

Nährwertangaben

• Portionsgröße: 558 g
• Kalorien: 536 kcal
• Gesamtfett: 15 g
• Gesättigtes Fett: 5.2 g
• Cholesterin: 67 mg
• Natrium: 858 mg
• Gesamtkohlenhydrate: 64.5 g
• Ballaststoffe: 5.3 g
• Zucker insgesamt: 14.7 g
• Eiweiß: 36.9 g