Chicken Breast over Carrot Risotto
with lemon thyme and Parmigiano Reggiano
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Risotto rice
1 piece
Chicken breast with Mediterranean herbs
½ piece
Garlic
½ piece
Onion
1 piece
Carrot
2.5 g
Fresh lemon thyme
5 g
Fresh flat leaf parsley
(May be present: Selderij)
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
5 g
Shaved almonds
(Contains: Amandelnoten May be present: Pinda's, Noten, Sesamzaad)
¼ piece
Lemon
Not included in your delivery
¾ tablespoon
Olive oil
¼ tablespoon
[Plant-based] butter
½ tablespoon
White wine vinegar
300 milliliters
Low sodium vegetable stock
½ teaspoon
Honey [or plant-based alternative]
75 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Prepare the stock. Crush or mince the garlic. Dice the onion. Heat a light drizzle of olive oil in a deep frying pan and add the onion, garlic and two-thirds of the lemon thyme sprigs. Fry for 1 minute over medium-high heat. Stir in the risotto rice and toast the grains for 1 minute.
Deglaze with the white wine vinegar, then pour in a third of the stock. Allow the stock to slowly incorporate, stirring regularly. Repeat with the rest of the stock, adding it in two more batches. The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes. Add extra water and cook longer if you'd prefer the risotto to be less al dente.
Meanwhile, cut the carrot into crescents. On a parchment-lined baking sheet, mix the carrot with the rest of the olive oil and the honey. Season with salt and pepper to taste. Roast in the oven for 15 - 20 minutes.
Did you know... Carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.
Heat a clean frying pan over high heat and toast the shaved almonds until golden brown. Remove from the pan and set aside. Melt a small knob of butter in the same frying pan over medium-high heat and fry the chicken breast for 2 - 3 minutes per side. Reduce the heat and fry for a further 4 - 5 minutes or until done. In the meantime, chop the parsley and discard the thyme stalks of the rest of the thyme. Cut in lemon into 4 wedges.
Add 1/2 of the carrot mixture and the water for sauce (see pantry for amount) to a blender and mix until smooth. Add the pureed carrot to the risotto and mix through. Remove the thyme sprigs when the risotto is ready.
Slice the chicken. Serve the risotto in deep plates and top with the chicken breast and the rest of the carrot. Grate over the Parmigiano Reggiano and garnish with the shaved almonds, thyme leaves and parsley. Serve with the lemon wedges to squeeze over as preferred.