Mediterranean risotto

Ingredients for 4 servings:

• 1 liter of broth
• 2 tbsp tomato paste
• ½ tsp marjoram, dried
• ½ tsp oregano, dried
• some salt
• 1 m.-sized onion(s)
• 1 tbsp olive oil
• 200 g rice (risotto rice)
• 2 m.-large carrot(s)
• 100 g tomatoes, dried
• some pepper
• 2 tbsp rapeseed oil
• 600 g chicken breast fillet(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Bring the stock, tomato paste, marjoram, oregano, and salt to a boil. Peel and dice the onion, and sauté in olive oil. Stir in the risotto rice until translucent. Gradually add the stock. Cook the rice, stirring according to the package instructions, until you have a creamy risotto. Peel and grate the carrots and finely dice the tomatoes. Add both to the rice about 5 minutes before the end of the cooking time. Season the risotto with salt and pepper. Meanwhile, heat the rapeseed oil. Rinse the chicken breast, pat dry, and fry in the oil for about 7 minutes on each side. Season with salt and pepper, slice, and serve with the risotto.