Coconut Risotto with Chicken Fillet and Fried Pineapple

Summary

Ingredients

• 1 onion (s)
• 25 g butter
• 250 g risotto
• 1 can coconut milk
• 250 ml vegetable stock
• salt and pepper
• 4 chicken fillet (s)
• some vegetable fat, for frying
• 1 can pineapple, slices
• 1 bunch chives

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Instructions

1. Peel and dice the onion. Heat the butter in a saucepan and sauté the onions until translucent, add the rice and sauté briefly. Deglaze with vegetable stock and coconut milk and simmer covered for about 25 minutes. Stir in between. Then season with salt and pepper. Put some chives aside as a decoration and cut the rest into small rings and finally fold them under the risotto.
2. Fry the meat in a pan with vegetable fat until it is light golden brown. Remove the chicken and cut into slices. Season with salt and pepper. Keep warm covered with aluminum foil.
3. Fry the pineapple slices in the frying fat.
4. Serve the plate with pineapple slices, chicken fillets, risotto and chives.