Risotto with lemon chicken

Ingredients for 4 servings:

• 400 g rice (risotto rice, e.g. Carnaroli)
• 400 g chicken breast fillet(s)
• 1 lemon(s) (organic)
• 1 bunch of thyme
• 1 bunch of parsley
• 4 cloves garlic
• 1 small onion(s)
• 100 ml white wine
• 1.2 liters of vegetable broth or chicken broth
• 80 g Parmesan
• 2 tbsp crème fraîche
• 1 tbsp butter
• salt and pepper
• olive oil

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Chicken risotto with lemon

Cut the chicken breast fillet into approximately 1 cm thick strips. Peel the lemon. Marinate the meat in olive oil with three sprigs of thyme, half the lemon zest, and three roughly chopped garlic cloves, ideally overnight. Remove the chicken strips from the marinade, sear them, and set aside. Pick a small handful of thyme leaves. Finely chop the onion and remaining garlic, and fry them briefly in olive oil. Add the rice, increase the heat slightly, and stir until it begins to crackle. Then deglaze with the white wine and reduce the heat slightly. Add a little more stock, stirring constantly, until the rice has absorbed the liquid. The rice should still have some bite. Towards the end of the cooking time, remove the pan from the heat, add the thyme, parsley, the remaining lemon zest, crème fraîche, grated Parmesan cheese, and butter, and stir well again. Season to taste with salt and pepper. Garnish with a sprig of thyme and some Parmesan cheese and serve best on warmed plates.