This risotto is very easy to make but the richness of taste will surprise you.


  • 1 small onion
  • 2 tbsp vegetable oil
  • 120 gr chicken breast
  • 1 carrot
  • little piece of celery root
  • 45 gr peas
  • 60 gr rice
  • 1 tbsp tomato puree
  • 2 pinches salt
  • little pepper
  • pinch of nutmeg
  • 2 garlic cloves
  • 1 tsp parsley
  • Chicken broth
  • Grana Padano
  • Olive oil

Wash and cut chicken breast into little pieces. Heat the oil and fry chicken for about 5 min. Don’t overcook because it will become too dry. Set aside on a paper towel.


Saute chopped onion and after few minutes add sliced carrot, celery root and peas. Add 1 tbsp tomato puree, garlic cloves and parsley. Add rice and season with salt, pepper and nutmeg. Stir well and cook on a medium heat.


Add chicken broth little by little, every time when rice absorb the liquid. Cook for about 20 minutes. When cooked, add chicken and stir until combined. Serve immediately with splash of olive oil and grated Grana Padano.