Summary

Ingredients

• 300 g chicken, shredded
• 2 tablespoon soy sauce
• 2 teaspoons lemon juice, fresher
• a little fat
• 2 tablespoon olive oil
• 1 medium onion (s), finely chopped
• 1 clove garlic, finely chopped
• 1 large lemon (s), untreated, only the zest grated
• 350 g risotto
• 2 tablespoon thyme, finely chopped leaves
• 2 ½ dl Prosecco
• 8 dl vegetable stock
• 4 tablespoon crème fraîche
• some salt and pepper
• some parmesan, to sprinkle as desired

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Instructions

1. Marinate the chicken in the soy sauce and lemon juice for 30 minutes.
2. Warm up the olive oil. Simmer the onions, garlic and lemon peel, add the rice, stir-fry until the rice is translucent. Add the thyme leaves, deglaze with the prosecco and a little bouillon. Let the rice cook for about 20 minutes and keep adding a little bouillon while stirring until the rice is cooked through. In the meantime, brown the chicken well under 2 servings and keep warm. When the rice is done, stir in the creme fraiche, add the chicken and stir in, season with salt and pepper. Sprinkle with a little parmesan if you like. Serve immediately.