Ingredients
Instructions
In heated oil, sauté the onion. Add diced chicken breasts and sear them quickly. When the meat has a white color on all sides, add frozen vegetables, season with salt and pepper, and cover to simmer for about 15 - 20 minutes first in its own juice, later adding water as needed. Just before removing from heat, add a bit more water and let it boil. It's better to have some juice left, then the risotto won't be so dry.
Sauté the Slovak rice in heated oil. Lightly salt it and fry while stirring constantly until it has a brownish color. Then pour water over it (about 1cm above) and let it simmer. When everything is ready, mix it all together well. Serve the scooped risotto on a plate sprinkled with grated cheese.
For those who don't like meat, the perfect Slovak rice is prepared only with various vegetables and a combination with added basil and oregano.
