Lentils risotto

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Lentils risotto

Ingredients:

Catalan lentils EKO

3 spoun

Chiken fillet

100 gr

Water

1 glass

Rice

100 gr

Celery

1 stalk

Garlik

2 cloves

Oil

2 spouns

Сherry tomatoes

2 pic

Cheese

30 gr

Cooking method:

Heat the vegetable oil, pull out the garlic core

Fry the rice with garlic until golden brown

Cut the chicken into small pieces and add it to the rice

Chop the celery and add water. Cook for 5-6 minutes, gradually adding water

Add EKO lentils

Rub the cheese and mix

Рut on a plate and add grated cheese on top and decorate the sides by cherry tomatoes

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