Asparagus risotto with chicken filets
easy
60 mins
60 mins
Ingredients
- 1 kg green asparagus
- 7-10 Tbsp Salt
- 20 g Butter
- 1 pinch Sugar
- 7-10 Tbsp juice of 1/2 lemon
- 2 Onions
- 4 TABLESPOONS Oil
- 375 g Long grain rice
- 7-10 Tbsp white pepper
- 100 g smoked cheese
- 4 (150 g each) Chicken filets
- 7-10 Tbsp fresh parsley
- 7-10 Tbsp grated
- 7-10 Tbsp Parmasan cheese
Directions
- 1
Peel the asparagus at the lower end of the stem, cut or break off woody parts. Bring a large pot of salted water to the boil, add butter, sugar, lemon juice and asparagus and let it boil for 6-8 minutes.
- 2
Remove, cut into pieces and keep warm. Peel and chop the onions. Heat 2 tablespoons of oil in a pot. Sauté onions and rice in it. Add some asparagus water and season with salt and pepper.
- 3
As soon as the rice has absorbed the asparagus water, add more asparagus water until the rice is cooked. Cut the rind off the cheese. Cut the cheese into cubes. Wash the chicken fillets and dab dry.
- 4
Heat the remaining oil in a pan and fry the meat in it. Season with salt and pepper. Shortly before the end of the cooking time, add the cheese cubes to the rice and stir in to melt. Mix asparagus with the rice.
- 5
Cut chicken fillets into thin slices, garnish with parsley and serve with the asparagus risotto. Sprinkle grated Parmesan cheese over the chicken.
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