← All recipes

🍽️ Risotto with Lemon Chicken and Sun-Dried Tomatoes

690 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 jar ORYZA (Selection Organic Sun-Dried Tomatoes)
• 250 g ORYZA (Selection Risotto Rice Carnaroli)
• 100 ml white wine
• 800 ml poultry stock
• 4 chicken breast fillets (120 g each)
• 2 garlic cloves
• 2 bunches kitchen herbs (40 g; rosemary, thyme, oregano)
• 1 organic lemon
• salt
• pepper

Instructions

1. 1. Peel the onion and cut it into very small cubes.
2. 2. Drain the sun-dried tomatoes and catch the oil in a small container.
3. 3. Heat two tablespoons of the reserved oil in a pot.
4. 4. Sauté the onion cubes over medium heat for three minutes until soft.
5. 5. Add the risotto rice and stir briefly until the grains look slightly translucent.
6. 6. Deglaze the rice with 50 milliliters of white wine.
7. 7. Add the stock and bring the mixture to a boil.
8. 8. Let the rice simmer gently over low heat for 18 to 20 minutes.
9. 9. Stir the rice occasionally during the cooking time.
10. 10. The risotto is ready when it is creamy but the rice grains still have a slight bite.
11. 11. Pat the chicken breasts dry with paper towels.
12. 12. Season the chicken with salt and pepper.
13. 13. Peel the garlic and chop it finely.
14. 14. Wash the herbs and pat them dry carefully.
15. 15. Rinse the lemon under hot water and dry it.
16. 16. Slice the lemon into thin rounds.
17. 17. Heat four tablespoons of the reserved oil in a pan.
18. 18. Sear the chicken breasts over medium heat for about five minutes on all sides until golden brown.
19. 19. Deglaze the pan with the remaining white wine.
20. 20. Transfer the chicken to an ovenproof dish.
21. 21. Top the chicken with the lemon slices, sun-dried tomatoes, chopped garlic, and herbs.
22. 22. Preheat the oven to 180 degrees Celsius (fan 160 degrees Celsius or gas level 2 to 3).
23. 23. Cook the chicken in the preheated oven for 15 minutes.
24. 24. Season the finished risotto with salt and pepper.
25. 25. Plate the risotto.
26. 26. Place the chicken breasts on top along with the herbs, tomatoes, and lemon slices.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 690
• Protein: 48 g · Fett/Fat: 28 g · Carbs: 55 g