Herb risotto with chicken filet

Name: Herb risotto with chicken filet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 4 TABLESPOONS Oil; 250 g Risotto Rice; 850 ml Vegetable broth (instant); 150 ml dry white wine; 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 collar Chervil; 1 collar Chives; 75 g Parmesan cheese; 1-2 TEASPOONS Lemon juice; 50 g Whipped cream; 7-10 Tbsp Parmesan curls

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
4 TABLESPOONS Oil
250 g Risotto Rice
850 ml Vegetable broth (instant)
150 ml dry white wine
4 Chicken fillets (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 collar Chervil
1 collar Chives
75 g Parmesan cheese
1-2 TEASPOONS Lemon juice
50 g Whipped cream
7-10 Tbsp Parmesan curls

Directions

1
Peel and finely dice the onion and garlic. Heat 2 tablespoons of oil in a saucepan, fry the onion and garlic until transparent. Add rice and fry briefly. Gradually deglaze with stock and wine.
2
Stir several times and cook for about 30 minutes. In the meantime wash the chicken filet, dab dry and season with salt and pepper. Heat 2 tablespoons of oil in a pan. Fry the chicken fillet for about 15 minutes while turning.
3
Wash the chervil and chives and dab dry. Chervil, except for something to garnish, chop finely. Cut chives into fine rolls. After half the cooking time stir the herbs into the rice. Meanwhile grate cheese finely.
4
Season rice with salt, pepper and lemon juice. Stir in cheese and cream. Cut the chicken filet into slices. Arrange on plates with the risotto. Serve garnished with chervil and parmesan curls.