Risotto with Chicken

Summary

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

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Instructions

1. Boil the peas in salted water for about 15 minutes. Cut the chicken breast fillet into strips.
2. 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.
3. 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.
4. Arrange the rice with the chicken breast strips on plates and serve.