Tomato Risotto with Lemon Ricotta Stuffed Chicken Breast

Name: Tomato Risotto with Lemon Ricotta Stuffed Chicken Breast
Prep time: 20 min
Cook time: 45 min
Total time: 45 min
Yield: 6 portions
Ingredients: 40 g Parmesan cheese; 15 g fresh flat-leaf parsley; 15 g fresh mint; 1 Tbsp lemon zest; 200 g ricotta cheese; 1 tsp fine sea salt; 1 tsp ground black pepper; 6 chicken breasts, skinless; 1 shallot; 1 garlic clove; 15 g fresh flat-leaf parsley; 40 g olive oil; 300 g risotto rice; 200 g ripe tomatoes; 60 g dry white wine; 20 g tomato purée; 500 g water; 1 vegetable stock cube (for 0.5 l); ½ tsp fine sea salt; ¼ tsp ground black pepper; 30 g unsalted butter

4.3 130 évaluations

Prép. 20min

Total 45min

6 portions

Ingrédients

Ricotta Stuffed Chicken

Parmesan cheese cut in pieces (2 cm)
40 g
fresh flat-leaf parsley cut in pieces
15 g
fresh mint cut in pieces
15 g
lemon zest
1 Tbsp
ricotta cheese chilled
200 g
fine sea salt
1 tsp
ground black pepper
1 tsp
chicken breasts, skinless halved horizontally
6

Tomato Risotto

shallot halved
1
garlic clove
1
fresh flat-leaf parsley cut in pieces
15 g
olive oil
40 g
risotto rice
300 g
ripe tomatoes quartered
200 g
dry white wine
60 g
tomato purée
20 g
water
500 g
vegetable stock cube (for 0.5 l) crumbled
1
1 heaped tsp vegetable stock paste, homemade
fine sea salt
½ tsp
ground black pepper
¼ tsp
unsalted butter diced
30 g