Wild Garlic Risotto with Chicken Breast

Ingredients

• 1 onion
• 4 tbsp olive oil
• 300 g risotto rice
• 150 ml white wine
• 900 ml vegetable broth
• 150 g green beans
• Salt
• 250 g Peas (frozen)
• 100 g purslane
• 1 Garlic clove
• 80 g ricotta (4 tbsp)
• Pepper
• 480 g chicken breast fillet (4 chicken breast fillets)
• 12 Cherry tomatoes
• 50 g Wild garlic (1 bunch)
• 40 g parmesan (1 piece; 30% fat in the cream)
• 30 g butter (2 tbsp)

Instructions

1. 1.

   Peel and finely dice the onion. Heat 2 tbsp oil in a pot. Add rice and sauté for 2 minutes over medium heat. Deglaze with white wine and let evaporate. Then add about 200 ml broth, stirring occasionally until absorbed. Continue adding the remaining 800 ml broth portion by portion, cooking the rice for 15–20 minutes; it should still have a slight bite.

2. 2.

   Meanwhile trim, wash, and cook green beans in boiling salted water for 5 minutes over medium heat. Add peas and cook for another 3 minutes. Drain vegetables, rinse with cold water, and let drain.

3. 3.

   For the chicken, wash purslane, dry, and roughly chop half. Peel garlic, finely mince, and mix both with ricotta; season with salt and pepper. Pat chicken fillets dry, make a side pocket, fill with purslane mixture, and close with toothpicks. Season with salt and pepper.

4. 4.

   Heat remaining oil in a pan. Brown the meat all around over medium heat for 3–4 minutes. Deglaze with leftover broth and simmer covered for 5 minutes over low heat. Wash tomatoes and cook them in the sauce for 5 minutes.

5. 5.

   Wash wild garlic, dry, and slice into fine strips. Grate parmesan finely. Stir cheese, butter, and wild garlic into the risotto; season with salt and pepper.

6. 6.

   Remove chicken from pan and let rest for 2 minutes. Plate risotto with vegetables. Slice chicken, place on top, garnish with tomatoes and remaining purslane, and serve.