Summary

Ingredients

• 600 g chicken breast fillet (s), pared
• 500 g asparaus, reen
• 500 g strawberries
• 1 teaspoon pepper, green
• 4 cl vinegar (raspberry vinegar)
• 2 tablespoon crème fraîche
• 1 liter vegetable stock
• salt and pepper
• 400 g rice (risotto rice)
• 1 tablespoon pumpkin seeds
• 1 tablespoon pumpkin seed oil
• 1 small onion (s)
• 100 ml white wine
• 1 tablespoon butter
• Paprika powder
• Lemon juice

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Instructions

1. Chop the parched chicken breast, season with lemon juice, salt, pepper and paprika powder. Clean the green asparagus, peel the lower thirds, cut in half lengthways and quarter the halves. Blanch briefly and place in ice water. Cut the cleaned strawberries in halves or quarters, depending on their size. Sear the chicken breast for 5 minutes, add the drained asparagus and cook for another 2 minutes. Deglaze with 200 ml vegetable stock and let simmer on a low heat for 15 minutes. Add the strawberries and stir in the creme fraiche. Just before the end, season with raspberry vinegar (to keep the colors, always add vinegar at the end).
2. Sweat onions in butter until translucent, add rice and stir. Deglaze with white wine and let soak over a low flame. Add 800 ml of vegetable stock, ladle at a time, and let it absorb while stirring constantly. Whenever liquid has been completely absorbed, add the next scoop of broth. Finally, stir in the roasted pumpkin seeds and pumpkin seed oil (without fat).