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🍽️ Risotto with Wild Garlic and Stuffed Chicken Breast

678 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 4 tbsp olive oil
• 300 g risotto rice
• 150 ml white wine
• 900 ml vegetable broth
• 150 g green beans
• salt
• 250 g peas (frozen)
• 100 g purslane
• 1 clove of garlic
• 80 g ricotta (4 tbsp)
• pepper
• 480 g chicken breast fillet (4 chicken breast fillets)
• 12 cherry tomatoes
• 50 g wild garlic (1 bunch)
• 40 g parmesan (1 piece; 30 % fat in dry matter)
• 30 g butter (2 tbsp)

Instructions

1. 1. Peel the onion.
2. 2. Dice the onion into small cubes.
3. 3. Heat 2 tablespoons of oil in a pot.
4. 4. Add the rice to the pot.
5. 5. Fry the rice for 2 minutes over medium heat.
6. 6. Deglaze the rice with white wine.
7. 7. Let the wine liquid evaporate completely.
8. 8. Pour in about 200 milliliters of broth.
9. 9. Stir occasionally until the rice has absorbed the broth.
10. 10. Add a total of 800 milliliters of broth in portions.
11. 11. Cook the rice for 15 to 20 minutes.
12. 12. The rice should be cooked but still have a slight bite.
13. 13. Trim the beans.
14. 14. Wash the beans.
15. 15. Cook the beans for 5 minutes in salted water over medium heat.
16. 16. Add the peas to the beans.
17. 17. Cook the vegetables for another 3 minutes.
18. 18. Drain the vegetables.
19. 19. Shock the vegetables with cold water.
20. 20. Let the vegetables drain well.
21. 21. Wash the purslane.
22. 22. Shake the purslane dry.
23. 23. Chop about half of the purslane finely.
24. 24. Peel the garlic.
25. 25. Chop the garlic finely.
26. 26. Mix the chopped purslane and garlic with the ricotta.
27. 27. Season the filling with salt and pepper.
28. 28. Rinse the chicken fillets.
29. 29. Pat the chicken fillets dry.
30. 30. Cut a pocket into the side of each fillet.
31. 31. Fill the pockets with the purslane mixture.
32. 32. Close the openings with toothpicks.
33. 33. Season the meat on the outside with salt and pepper.
34. 34. Heat the remaining oil in a pan.
35. 35. Brown the meat on all sides for 3 to 4 minutes over medium heat.
36. 36. Deglaze the meat with the remaining broth.
37. 37. Let the meat cook covered for 5 minutes over low heat.
38. 38. Wash the tomatoes.
39. 39. Cook the tomatoes for 5 minutes in the sauce.
40. 40. Wash the wild garlic.
41. 41. Shake the wild garlic dry.
42. 42. Cut the wild garlic into fine strips.
43. 43. Grate the Parmesan finely.
44. 44. Stir the Parmesan into the risotto.
45. 45. Stir the butter into the risotto.
46. 46. Stir the wild garlic into the risotto.
47. 47. Season the risotto finally with salt and pepper.
48. 48. Remove the chicken from the pan.
49. 49. Let the chicken rest for 2 minutes.
50. 50. Plate the risotto with the vegetables.
51. 51. Slice the chicken.
52. 52. Place the chicken slices on the risotto.
53. 53. Serve the dish garnished with the tomatoes and the remaining purslane.

Nutrition per serving

• kcal: 678
• Protein: 47 g · Fett/Fat: 19 g · Carbs: 72 g