Spinach risotto with Gorgonzola and chicken breast

Ingredients for 4 servings:

• 400 g spinach, frozen
• 600 g chicken breast
• 250 g risotto rice
• 100g Gorgonzola
• 50 g Parmesan
• 50 ml white wine
• 1 cup of cream, 200 g
• 600 ml vegetable stock
• 1 onion(s)
• 2 garlic cloves
• 1 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 160 degrees Celsius (convection oven). Defrost the spinach and drain. Dice the Gorgonzola and grate the Parmesan cheese if desired. Wash the chicken breast and pat dry. Fry the chicken breast fillets in oil in a pan until golden brown and return to the oven for 15-20 minutes to brown. Dice the onion and finely chop the garlic. Sauté in olive oil. Add the risotto rice and sauté. Gradually add the hot vegetable stock and let it swell for about 20 minutes, stirring constantly. After 10 minutes of soaking, add the cup of cream. Add the spinach and white wine. Fold in the grated Parmesan cheese and the Gorgonzola cubes and don’t forget to stir! Season with salt and pepper. Arrange a risotto ball on a plate and add the chicken breast.