4.7K
Recipe
Yield: 4 persons
Ingredients:
- 4 chicken breast
- 2 lemons
- 2 shallots
- 3 cloves of garlic
- 1 bottle of white wine (You’ll need 2 dl)
- 500 grams of risotto rice (arborio)
- 8 dl chicken broth (Maybe some water if you’ll need extra liquid)
- 1 bundle of asparagus
- 2 handful parmesan
- 50 grams of diced butter
- Olive oil
- Salt & pepper
How to make it:
Chicken:
- Remove tendons, fatt & blood from the chicken & add the chicken to a freezing bag
- Finely grate the lemon zest & add to the bag
- Add olive oil, close the bag & mix it all well
- Preheat the oven to 180 degrees, hot air
- Add the chicken to a ovenproof dish, with baking paper on
- Season with salt & pepper
- Heat in the oven for 25 minutes
- Take the chicken out of the oven and leave to rest for 10 minutes
Risotto:
- Wash the asparagus & remove the ends
- Cut in smaller & slanted dices
- Peel the onions, cut in half & then finely dice
- Peel the garlic & finely dice
- Grate the parmesan
- Heat the olive oil in a pot (high/medium heat) & carefully saute the onions & garlic
* Do not burn the onions - Add the rice & stir
- Add white wine & sti until all the wine has disolved
- Change the heat to low/medium
- Add some broth & stir
- Let the rice absorb the broth before adding more
- Continue like this, until there is no more broth left & the rice is cooked (but still is a bit al’dente & a bit fluid)
- Add asparagus & stir
- Add the butter & parmesan
- Put a lid on the pot, take of the heat & leave for a couple of minutes (until butter & parmesan has melted)
- Take of the lid, stir, dice the chicken & serve 🙂
Other chicken recipes
⇒ Salad with chicken & pearl baley
⇒ Healthy bowl with chicken
⇒ Healthy vegetable waffles with chicken
⇒ Chicken with root vegetables & garlic
⇒ Chicken with bacon & basil gnocci
⇒ Dinner pancakes with chicken & kale
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