Chicken nuggets with tomato risotto

Name: Chicken nuggets with tomato risotto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 2 TABLESPOONS Oil; 200 g Risotto Rice; 100 ml White wine; 1/2 l Vegetable broth (instant); 1 package (250 g, 15 pieces) frozen chicken cheese nuggets; 3 Tomatoes; 1/2 Head Romaine Salad; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 collar Parsley; 150 g Herb cream cheese (cream level); 100 g Salad Mayonnaise; 2 TABLESPOONS freshly grated Parmasan cheese

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
2 TABLESPOONS Oil
200 g Risotto Rice
100 ml White wine
1/2 l Vegetable broth (instant)
1 package (250 g, 15 pieces) frozen chicken cheese nuggets
3 Tomatoes
1/2 Head Romaine Salad
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 collar Parsley
150 g Herb cream cheese (cream level)
100 g Salad Mayonnaise
2 TABLESPOONS freshly grated Parmasan cheese

Directions

1
Peel and finely dice the onion and garlic. Fry in hot oil. Add rice and steam briefly. First pour in wine, then stock and let it swell at low heat for 20-25 minutes.
2
Place the chicken nuggets on a baking tray and bake in a preheated oven (electric range: 225 ° C/ gas: level 4) for 11-13 minutes. Clean and wash the tomatoes and salad. Cut tomatoes into quarters, remove seeds and cut into cubes.
3
Cut the salad into strips. Fold tomatoes and lettuce into the finished rice. Season with salt and pepper if necessary. Wash parsley, dab dry and chop. Mix cream cheese, mayonnaise and parsley.
4
Season with salt and pepper. Sprinkle with parmesan cheese. Arrange some nuggets each with rice and dip on a plate.