Chicken Skewers and Mushroom Risotto

What tasty meal do you have in mind for today's lunch? Check out my choice and let me know if you liked it.

• Difficulty: Medium
• Category: Lunch, Main Dishes

Ingredients

Meat Skewers

• 500 g chicken thighs, open, boneless, chopped into cubes
• 6 skewer sticks
• 4 tbsp mustard
• 1 tsp salt
• 1 tbsp dried basil
• 1 tbsp rosemary
• 1 tbsp butter

Risotto

• 400 g rice
• 200 ml bechamel sauce
• 250 g mushrooms
• 1 tsp dried pasley
• 1 piece of grated parmesan

Instructions

1. Arrange the diced meat on the skewers, line them with a little salt and mustard, arrange them in a baking pan and sprinkle with dried basil and rosemary. Bake for 30-40 minutes at 200 degrees. They should be crunchy on the outside, very juicy on the inside.
2. We dip the rice a little in butter, add a little salt and cover it with water 1 finger above it, and put it in the oven until it boils and the water does not evaporate. Rice can also be cooked by boiling.
3. In another bowl, simmer the mushrooms with the butter, add the béchamel sauce or hops, simmer again for about 5 minutes and add the prepared rice to the bowl. Combine all the ingredients well and sprinkle with super parsley for better taste. Add parmesan as decor.