Lemon chicken on green risotto

Name: Lemon chicken on green risotto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Chicken filet; 7-10 Tbsp salt and pepper; 7-10 Tbsp Lemon Pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Grease; 2 Shallots; 1 Garlic clove; 3 TSP Vegetable broth (instant); 1 TABLESPOON Olive oil; 200 g Risotto rice; 250 ml dry white wine; 400 g frozen peas; 30 g Arugula; 3-4 Tsp Pesto (glass); 2 TABLESPOONS grated parmesan

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

The lemon pepper on the fillets, in addition to pesto and rocket, provides the fine freshness

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Chicken filet
7-10 Tbsp salt and pepper
7-10 Tbsp Lemon Pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp Grease
2 Shallots
1 Garlic clove
3 TSP Vegetable broth (instant)
1 TABLESPOON Olive oil
200 g Risotto rice
250 ml dry white wine
400 g frozen peas
30 g Arugula
3-4 Tsp Pesto (glass)
2 TABLESPOONS grated parmesan

Directions

1
For the chicken filet, rinse and pat dry. Season with salt, lemon pepper and paprika. Place in a greased ovenproof dish. Cook in a preheated oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) for approx. 30 minutes.
2
For the risotto, peel and finely dice the shallots. Peel garlic and chop finely. Boil 800 ml water, stir in broth. Heat oil in a pot. Steam shallots and garlic until translucent. Fry rice with. Add wine and let it evaporate at medium heat. Add hot broth until the rice is covered. As soon as the rice has absorbed the broth, pour on hot broth again and again. Simmer the rice open for about 20 minutes until it is creamy. Add frozen peas after about 15 minutes.
3
Wash and clean the arugula. Stir the rocket, pesto and parmesan into the risotto. Season to taste with salt and pepper. Pluck the meat apart with two forks and arrange on the risotto.