Risi-Bisi with chicken filet

Name: Risi-Bisi with chicken filet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 4 TABLESPOONS Oil; 300 g Risotto Rice; 100 ml dry white wine; 750 ml Vegetable broth (instant); 4 Chicken fillets (approx. 150 g each); 100 g cooked ham; 150 g frozen peas; 1/2 bunch Parsley; 30 g grated parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Lemon; 2 TABLESPOONS Lemon Jelly

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
4 TABLESPOONS Oil
300 g Risotto Rice
100 ml dry white wine
750 ml Vegetable broth (instant)
4 Chicken fillets (approx. 150 g each)
100 g cooked ham
150 g frozen peas
1/2 bunch Parsley
30 g grated parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Lemon
2 TABLESPOONS Lemon Jelly

Directions

1
Peel and finely chop the onion. Heat 2 tablespoons of oil in a pot, fry the onion and rice in it. Add white wine and stock little by little. Cook rice for about 30 minutes, stirring from time to time. Wash the chicken fillets and dab them dry.
2
Heat 2 tablespoons of oil in a pan. Brown the fillets all around and fry for about 15 minutes at medium heat. Cut ham into small cubes. Add ham and peas to the rice 5 minutes before the end of the cooking time. Wash the parsley and chop it, except for a little bit for garnishing, and fold it into the Risi Bisi with the parmesan. Season chicken fillets with salt and pepper. Wash the lemon, rub dry and cut into slices. Mix lemon jelly and brush the fillets with it, remove and keep warm. Fry the lemon slices in frying fat. Cut the chicken fillets into slices.
3
Season chicken fillets with salt and pepper. Wash the lemon, rub dry and cut into slices. Mix lemon jelly and brush the fillets with it, remove and keep warm. Fry the lemon slices in frying fat. Cut the chicken fillets into slices. Put Risi Bisi on plates. Arrange the fillets on them and garnish with lemon slices and parsley