Chicken and tomato risotto :
For 4 people
TOTAL TIME: 45 mins
Preparation: 20 mins
Cooking time: 25 mins
Ingredients :
125 g Arborio rice
2 chicken breasts
75 cl Poultry broth
60 g Candied tomatoes
60 g grated Parmesan
10 cl dry white wine
2 tbsp. tbsp olive oil
1 medium onion chopped
Basil sprigs (a little)
2 tbsp. thick crème fraîche
1 tbsp. coffee Paprika
Salt
Mill pepper
Step 1: Peel and chop the onion.
Heat 1 tbsp. tablespoons of olive oil in a frying pan, put the onion to sweat for 3 minutes over medium heat.
Step 2: Add the rice, brown it for 2 minutes while mixing, then deglaze with the dry white wine.
As soon as the wine is absorbed, add a little chicken stock and mix gently.
Step 3: Reduce heat to low. Gradually add all the broth.
Meanwhile, salt and pepper the chicken breasts, then sprinkle them generously with paprika.
Step 4: Cook them in a pan with the rest of the olive oil for about 8 minutes, turning them regularly.
Turn off the heat, cover and let cool while cooking the recipe.
Step 5: Incorporate the parmesan and crème fraîche into the risotto then the chicken cut into strips, the chopped candied tomatoes and the chopped basil.
Serve immediately.