Spicy Chicken with Risotto

Ingredients

• 800 g chicken breast fillets (4 chicken breast fillets)
• 1 Lime
• 1 dried chili pepper
• 1 tsp Honey
• 4 tbsp soy sauce
• 1 onion
• 5 tbsp oil
• 250 g Risotto rice
• 125 ml white wine
• 600 ml broth
• 1 bunch spring onions
• Salt
• Pepper (freshly ground)
• 2 Tbsp grated Parmesan

Instructions

1. 1.

   Wash, trim and slice the spring onions into rings.

2. 2.

   Wash the lime hot, dry it and thinly peel the zest with a sharp knife. Cut the zest into thin strips, finely chop half of them. Squeeze out the lime juice. Mix the chopped lime zest with crushed chili pepper, honey, salt, pepper and soy sauce. Rub this mixture onto the chicken, cover and let marinate for about 20 minutes.

3. 3.

   Peel and dice the onion finely. In 2 tbsp oil sauté until translucent, add the rice and stir briefly. Add wine and a splash of broth, then gradually pour in the remaining broth while stirring regularly, allowing the liquid to be absorbed by the rice until a creamy (but not soupy) risotto forms (about 25 minutes). Five minutes before the end, fold in the spring onions.

4. 4.

   Pan‑fry the chicken breasts in the remaining hot oil for about 8 minutes on each side. Remove and let rest briefly under foil.

5. 5.

   Finally stir parmesan into the risotto, season with salt, pepper and a splash of lime juice, then serve in deep bowls. Place the sliced chicken on top and garnish with leftover lime strips.