Risotto with chicken

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 shallot(s), chopped
• 1 pinch(s) of saffron
• 150 ml crème fraîche
• 250 g peas
• 1 tbsp onion(s), chopped
• 500 ml chicken stock
• 90 g butter
• 40 g Parmesan
• salt and pepper
• 250 g rice

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cook the peas in salted water for about 15 minutes. Cut the chicken breast fillet into strips. In a pan over high heat, fry the chicken breast strips in melted butter for about 3 minutes, then add the chopped shallot and cook for another 2 minutes. Add 50 ml of chicken stock, the crème fraîche and saffron and simmer for another 5 minutes. Drain the peas and add them to the pan. In a saucepan, sauté the onion in butter until translucent, add the rice and fry for 1 minute until golden brown. First deglaze with 150 ml of the stock, then gradually add the rest. Once the rice is cooked, add the rest of the butter and the Parmesan cheese. Arrange the rice and chicken breast strips on plates and serve.