Coconut risotto with chicken filet and pineapple

Name: Coconut risotto with chicken filet and pineapple
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 25 g Butter or margarine; 250 g Risotto rice "enjoyment in 20 minutes"; 1 can(s) (400 ml) unsweetened coconut milk; 250 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Chicken fillets (approx. 150 g each); 2-3 TABLESPOONS Oil; 1 can(s) (236 ml) Pineapple in slices; 1 1/2 collar Chives; 7-10 Tbsp Coconut chips

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
25 g Butter or margarine
250 g Risotto rice "enjoyment in 20 minutes"
1 can(s) (400 ml) unsweetened coconut milk
250 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Chicken fillets (approx. 150 g each)
2-3 TABLESPOONS Oil
1 can(s) (236 ml) Pineapple in slices
1 1/2 collar Chives
7-10 Tbsp Coconut chips

Directions

1
Peel and finely chop the onion. Heat fat in a pot, fry onion in it, add rice, fry briefly, add coconut milk and broth, bring to the boil and simmer covered for 20-25 minutes. Then season with salt and pepper
2
Meanwhile wash the meat and pat dry. Heat the oil in a large pan and fry the meat for about 12 minutes, turning it over. In the meantime, pour the pineapple into a sieve and drain well. Wash the chives, shake dry and cut into fine rolls, except for a few stalks for garnishing
3
Add the pineapple slices to the pan 2-3 minutes before the end of the frying time and fry for 1-1 1/2 minutes on each side. Season meat with salt and pepper
4
Add the chives, except for 1 tablespoon for garnishing, to the risotto. Season again with salt and pepper. Remove meat from the pan and cut open. Arrange risotto, meat and one slice of pineapple each in 4 bowls, sprinkle with chives. Garnish with chives and coconut chips