Pea and Bean Risotto with Chicken

Ingredients

• 100 g frozen thick beans
• 250 g frozen peas
• 1 onion
• 250 g green asparagus
• 2 tbsp olive oil
• 30 g Butter
• 250 g whole grain risotto rice
• 1 l hot vegetable broth
• 2 chicken breast fillets (≈130 g each)
• Salt
• 10 g arugula (1 handful)
• 0.5 bunch Parsley (10 g)
• 60 g parmesan block (30% fat in the product)
• Pepper

Instructions

1. 1.

   Cook thick beans for 1 minute in boiling water, rinse and peel. Thaw peas. Peel and finely chop onion; wash asparagus, trim woody ends and peel lower third of stalks. Halve asparagus lengthwise and cut into 3–4 cm pieces.

2. 2.

   In a pot heat 1 tbsp oil and 1 tbsp butter. Sauté onion for 3 minutes over medium heat. Add rice and sauté for 2 minutes over medium heat. Deglaze with a splash of broth and let evaporate. Then pour in about 200 ml broth, stirring occasionally until absorbed. Continue adding broth in portions, cooking the rice for 30–35 minutes; it should still have a slight bite.

3. 3.

   Add asparagus, peas, and thick beans and cook risotto another 5 minutes.

4. 4.

   Heat remaining oil in a skillet. Pat chicken breast fillets dry, season with salt, and sear both sides for 4 minutes over medium heat.

5. 5.

   Wash arugula and parsley, pat dry. Chop parsley. Grate 3/4 of the parmesan, shave the rest. Stir remaining butter, chopped parsley, and grated parmesan into the risotto and let sit briefly.

6. 6.

   Serve risotto on a plate. Slice chicken breast thinly and arrange atop the rice. Garnish with arugula and parmesan shavings.