Vegetable risotto with chicken filet

Name: Vegetable risotto with chicken filet
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 2 Chicken fillets (approx. 80 g each); 3 TABLESPOONS Oil; 2 red peppers; 1 Courgette; 1 Garlic clove; 1/2 bunch Thyme; 200 g Risotto rice; 30 g Pine nuts; 7-10 Tbsp Salt; 7-10 Tbsp Lemon Pepper; 75 ml White wine; 300 ml Vegetable broth (instant); 100 g Whipped cream; 7-10 Tbsp Thyme and lemon

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

2 Chicken fillets (approx. 80 g each)
3 TABLESPOONS Oil
2 red peppers
1 Courgette
1 Garlic clove
1/2 bunch Thyme
200 g Risotto rice
30 g Pine nuts
7-10 Tbsp Salt
7-10 Tbsp Lemon Pepper
75 ml White wine
300 ml Vegetable broth (instant)
100 g Whipped cream
7-10 Tbsp Thyme and lemon

Directions

1
Wash the chicken filet and dab dry. Fry in 1 tablespoon of hot oil while turning for about 12 minutes. In the meantime clean and wash the bell peppers and cut them into fine strips. Clean, wash, halve and slice the zucchini. Peel garlic and press it through a garlic press.
2
Wash and chop the thyme. Heat 2 tablespoons of oil in another pan. Fry the garlic and rice in it. Add paprika and pine nuts. Season with salt, lemon pepper and thyme. Deglaze with white wine and stock. Cover and cook for 10 minutes. Deglaze chicken fillet with 200 ml water. Add the resulting roast and courgette to the risotto and cook for another 10 minutes. Refine with cream.
3
Deglaze with white wine and stock. Cover and cook for 10 minutes. Deglaze chicken fillet with 200 ml water. Add the resulting roast and courgette to the risotto and cook for another 10 minutes. Refine with cream. Season again and serve in portions with sliced chicken fillets. Garnish as desired with fresh thyme and lemon slices