Risotto with Chicken
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast fillet (s)
- 1 shallot (s), chopped
- 1 pinch (s) saffron
- 150 ml crème fraîche
- 250 g peas
- 1 tablespoon onion (s), chopped
- 500 ml poultry stock
- 90 g butter
- 40 g parmesan
- salt and pepper
- 250 g rice
Print Recipe
Pin Recipe Instructions
- Boil the peas in salted water for about 15 minutes. Cut the chicken breast fillet into strips.
- Sear the chicken breast strips in melted butter in a pan over a high flame for about 3 minutes, then add the chopped shallot and cook for 2 minutes. Add 50 ml poultry stock, crème fraiche and saffron and simmer again for 5 minutes. Drain the peas and add them to the pan.
- In a saucepan, sauté the onion in butter until translucent, add the rice and fry for 1 minute until golden brown. First deglaze with 150 ml of the stock, then gradually add the rest. Once the rice is cooked, add the rest of the butter and parmesan.
- Arrange the rice with the chicken breast strips on plates and serve.
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