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Citroen risotto met parmezaan
4 personen
| prepPreheat chicken broth and keep warm | |||
| 300 g / 300 g chicken fillet | Sear chicken until golden | Fold in chicken, lemon juice & zest | Stir in cheese, season & serve |
| 1 onion, minced | Sauté onion & garlic until translucent | ||
| 1 clove garlic, minced | |||
| 300 g / 300 g risotto rice | Toast rice 2 min | ||
| 150 ml / 150 ml white wine | Deglaze with wine, absorb liquid | ||
| 1 liter / 1000 ml chicken broth | Add broth gradually, stir until creamy | ||
| 40 g / 40 g Parmesan cheese, grated | |||
| Juice and zest from 1 lemon | |||
| 1 sprig parsley, minced | |||
| Salt and pepper | |||
| Olive oil | |||
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