Pie of risotto with chicken breast

Pie of risotto with chicken breast


Chicken breast pieces 2
Chicken broth 400 ml
Arborio rice 100g
Chicken egg 1 piece
Shallots 1 head
Zucchini 25 g
Red onion 25 g
Pepper 25g
Eggplant 25 g
1 clove garlic
Parmesan cheese 80 g
Dry white wine 100ml
Cream 33% -s’ 25 ml
Olive oil 3 tablespoons
Olive oil with herbs 1 teaspoon
1 stalk thyme
Tarragon 2 stalks
Salt to taste
Ground black pepper to taste


1. First you need to cook ratatouille risotto. Eggplant, onion, zucchini and bell pepper cut into medium-sized cubes. Preheat a frying pan teaspoon of olive oil, put the eggplant, then, with a short interval, zucchini, peppers and onions. Fry for about three minutes, and then pour the olive oil, infused with thyme, rosemary and garlic, salt and pepper.
2. Finely chop the shallots and garlic. Preheat a skillet in a tablespoon of olive oil, put the onion, garlic and thyme and fry. Add rice and fry it a little too. Pour the wine and evaporate it. Serve each evaporation, pour hot broth. When evaporated, and he stepped in and add cheese ratatouille. Stir, but not too much: otherwise Figure seethe.
3. Add the risotto cream, stir, add salt and pepper and remove from heat. When it has cooled slightly, stir the egg (as the fastening substance). Two little frying grease, put them in risotto and remove it in the oven, preheated to 200 degrees for ten minutes to twelve. It is necessary that the risotto was covered with a crust, and inside the left semi.
4. Chicken breast fried on a grill or grill pan with a little oil – a minute or two on the one hand and about the same in the second. When the meat is cooked, cut each breast into three or four parts.
5. Ready-made risotto cakes gently remove with a flexible blades – the best silicone. Put them on a plate. Top add pieces of chicken breast, garnish with tarragon, pour a teaspoon of olive oil and season with pepper.

Pie of risotto with chicken breast. Recipe: http://wonderdump.com/pie-of-risotto/

Posted in Main dishes
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