Light risotto with tomatoes and chicken filet

Name: Light risotto with tomatoes and chicken filet
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 Perennial chard (approx. 300 g); 75 g red and yellow cherry tomatoes; 5 Stem(s) Basil; 1 small onion; 2 TEASPOONS + 1 tablespoon of oil; 200 g Risotto rice; 250 ml Tomato juice; 500 ml Vegetable broth (instant); 2 (approx. 400 g) Chicken filets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 40 g grated parmesan cheese; 1 TEASPOON Butter

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1/2 Perennial chard (approx. 300 g)
75 g red and yellow cherry tomatoes
5 Stem(s) Basil
1 small onion
2 TEASPOONS + 1 tablespoon of oil
200 g Risotto rice
250 ml Tomato juice
500 ml Vegetable broth (instant)
2 (approx. 400 g) Chicken filets
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
40 g grated parmesan cheese
1 TEASPOON Butter

Directions

1
Remove chard leaves from the stalk, wash, cut the stalks into pieces, cut the leaves into wide strips. Wash and halve the tomatoes. Wash basil, dab dry and roughly chop the leaves of 3 stalks.
2
Peel and finely chop the onion. Heat 1 teaspoon of oil in a saucepan. Sauté onion for 1-2 minutes. Add the rice and sweat it. Deglaze with tomato juice. Simmer rice for 15-20 minutes, stirring occasionally.
3
Add the stock little by little. Wash the chicken, dab dry and season with salt, pepper and paprika. Heat 1 tablespoon of oil in a frying pan, fry the chicken fillets over medium heat while turning for 10-12 minutes.
4
Heat 1 teaspoon of oil in a pan and fry the white part of the chard in it for about 5 minutes. After about 3 minutes add the tomato halves and green chard and season with salt and pepper. Stir the vegetables first, then the parmesan and butter into the risotto and season with salt and pepper.
5
Cut the chicken diagonally into slices and arrange on the risotto and garnish with basil.