Risotto with Leek and Corn Chicken Breast

Ingredients

• 4 chicken breasts (with bone, about 200 g each)
• Salt
• black pepper (freshly ground)
• 2 tbsp olive oil
• 200 ml dry white wine
• 1 leek stalk
• 40 g Butter
• 250 g Risotto rice
• 800 ml vegetable broth
• 4 tbsp freshly grated Parmesan
• 2 tbsp honey

Instructions

1. 1.

   Preheat the oven to 160°C fan.

2. 2.

   Wash, pat dry, salt and pepper the breasts, then sear them in hot oil on all sides. Place in a heatproof dish and pour about 50 ml white wine over them. Bake for about 20 minutes; add more water if needed.

3. 3.

   For the risotto, wash and trim the leek, cut the white part into rings and chop the green. Sauté briefly in 20 g butter. Add the rice and stir until translucent. Deglaze with the remaining wine, reduce it, then pour enough broth to just cover the rice. Simmer gently, stirring occasionally. Continue cooking, adding more broth as needed, for about 20 minutes total. The risotto should be creamy yet firm. Stir in the remaining butter and Parmesan, seasoning with salt and pepper.

4. 4.

   Brush the chicken breasts with honey during the last 5 minutes of baking. Plate the risotto, top with sliced chicken breast, and drizzle with pan juices.