Chicken breast on risotto
easy
50 mins
50 mins
Ingredients
- 1 bag (10 g) dried porcini
- 2 Chicken breasts (à 350, on bone with skin)
- 2 Onions
- 3 Garlic cloves
- 1 collar (approx. 225 g) Spring onions
- 200 g Mushrooms
- 75 g dried tomatoes in oil
- 4 TABLESPOONS Oil
- 1 TABLESPOON dried rosemary
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground white pepper
- 7-10 Tbsp sweet paprika
- 1 glass (425 ml) Poultry stock
- 2 TABLESPOONS Lemon juice
- 400 g Risotto Rice
- 1 l Vegetable broth (instant)
- 100 ml dry white wine
- 75 g Whipped cream
- 50 g freshly grated Parmesan cheese
- 7-10 Tbsp Rosemary and lemon
Directions
- 1
Soak the porcini in 200 ml water. Rinse meat and dab dry. Peel and finely dice onions and garlic. Clean and wash spring onions and cut into fine rings. Clean and halve the mushrooms.
- 2
Cut the tomatoes into strips. Heat 2 tablespoons of oil in a casserole dish. Brown the chicken breast well all around, add half of the onions and rosemary, dust with salt, pepper and paprika and deglaze with stock and lemon juice.
- 3
Cover and simmer for 25-30 minutes. In the meantime, pour the porcini mushrooms onto a sieve, drain and collect the mushroom water. Heat the rest of the oil in a saucepan, fry the remaining onions, garlic, spring onions, porcini mushrooms and mushrooms.
- 4
Add rice and sauté briefly. Deglaze with mushroom water. Add broth and wine bit by bit. Let the rice simmer for about 25 minutes. At the end of the cooking time stir in cream and parmesan and season with salt and pepper.
- 5
Arrange risotto and chicken breast on a plate and serve garnished with rosemary and lemon.
Nutrition Facts
830 kcal
87 g
30 g
46 g
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