Lemon risotto with chicken

Ingredients for 3 servings:

• 300 g chicken, shredded
• 2 tbsp soy sauce
• 2 tsp lemon juice, fresh
• some fat
• 2 tbsp olive oil
• 1 medium-sized onion(s), finely chopped
• 1 clove(s) garlic, finely chopped
• 1 large lemon(s), untreated, only the peel grated
• 350g risotto
• 2 tbsp thyme, leaves finely chopped
• 2 ½ dl Prosecco
• 8 dl vegetable broth
• 4 tbsp crème fraîche
• some salt and pepper
• some Parmesan, to sprinkle on top as desired

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Marinate the chicken in the soy sauce and lemon juice for 30 minutes. Heat the olive oil. Sauté the onions, garlic, and lemon zest, then add the rice and cook, stirring, until translucent. Add the thyme leaves, deglaze with the Prosecco, and add a little stock. Let the rice cook for about 20 minutes, stirring occasionally until the rice is tender. Meanwhile, brown the chicken, in two batches, and keep warm. When the rice is tender, stir in the crème fraîche, add the chicken, and stir in. Season with salt and pepper. Sprinkle with Parmesan cheese, if desired. Serve immediately.