How to cook
Wash and finely chop the chicken and boil it.
Separately, stew the grated carrot in some butter and a little water.
Add the peeled and finely chopped tomatoes, the cleaned and washed rice, black pepper and salt.
Cover the products with the chicken broth and stew for 10 minutes.
Add the remaining butter and meat and bake in a moderately heated oven.
When it's almost done, sprinkle the risotto with grated cheese and finely chopped parsley.