Chicken Risotto with Pesto
Ingredients
- Ingredients
- 400 grams Chicken breasts
- 2 Tbsps Pastry flour
- 400 grams red Rice
- 1 l hot Chicken broth
- 200 milliliters white wine
- 1 ½ Tbsps Basil pesto
- 1 yellow paprika
- 1 small Zucchini
- salt
- freshly ground peppers
- olive oil
- 1 Tbsp Pine nuts
- 2 garlic cloves (finely chopped)
- 1 onion (finely chopped)
- Basil (fresh)
Preparation steps
Rinse chicken breasts fillet, pat dry and cut into wide strips. Season with salt and pepper and coat with flour. Set aside. Rinse bell pepper, trim, cut in half, remove seeds, remove ribs and dice into small cubes. Rinse zucchini and dice into cubes.
Heat 4 tablespoons oil in a saucepan and sauté garlic and onion until soft. Rinse the rice in a sieve, add to the saucepan and sauté briefly, stirring constantly. Pour in wine and stir until liquid evaporates. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook for about 10 minutes. Add zucchini and bell pepper. Continue adding broth and cooking until rice is al dente, about 10 more minutes, stirring frequently.
Add pesto and pine nuts to the rice and stir well. Season with salt and pepper. Fry chicken strips in hot oil until golden brown on both sides. Fold into the risotto. Serve immediately, garnished with fresh basil.
