Lente Risotto (Spring Risotto)

Description

A very light dish, which makes use of fresh spring vegetables.

Ingredients

• 20 g brown rice
• 100 g baby carrots
• 100 g celery
• 100 g young leek
• parsley
• 120 g boneless chicken, diced
• ½ a chicken stock tablet

Procedures

1. Cook the rice.
2. Clean the vegetables and slice them very thinly (julienne).
3. Add the vegetables, the chicken stock table and the chicken to the rice, mix well and cook for another 10 minutes.