Chicken Mushroom Risotto

Ingredients

• 2 shallots
• 100 g mushrooms
• 4 tbsp plant oil
• 150 g risotto rice (preferably whole grain)
• 100 ml white wine (or poultry broth)
• 500 ml poultry broth
• 480 g chicken breast fillets (4 fillets)
• Salt
• Pepper
• 2 sprigs parsley
• 50 g parmesan cheese (chunky)
• 2 tbsp yogurt butter

Instructions

1. 1.

   Peel and finely chop the shallots. Clean the mushrooms and slice them. Heat 2 tablespoons of oil in a pan and sauté the shallots over medium heat until translucent. Add the mushrooms and cook briefly. Reduce the heat, add the rice and stir until it turns translucent. Deglaze with wine, then gradually pour in the broth while stirring occasionally until the rice has absorbed the liquid.

2. 2.

   Meanwhile rinse the chicken breast fillets under cold water, pat dry, and cut into strips. Heat the remaining oil in another pan, brown the chicken strips on all sides, season with salt and pepper, and set aside.

3. 3.

   Wash the parsley, shake off excess moisture, finely chop the leaves. Grate the parmesan.

4. 4.

   Five minutes before the risotto is finished, add the parsley and chicken strips and finish cooking. Finally stir in the yogurt butter and parmesan, taste for seasoning, and serve.