Chicken breast stuffed with risotto

Delicious recipe for chicken breast stuffed with risotto

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Servings: 4

Discover a simple yet elegant recipe for chicken breast stuffed with risotto that will turn an ordinary dinner into a refined feast. This delicious combination of succulent meat and creamy risotto is perfect for special occasions or to impress your guests.

Ingredients:

For the risotto:
- 200 g Arborio rice (specifically for risotto)
- 1 medium onion
- 2 cloves of garlic
- 1 liter of chicken or vegetable broth (preferably hot)
- 100 ml white wine (optional, for added flavor)
- 50 g grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper, to taste
- A handful of fresh parsley, chopped (for garnish)

For the chicken breast:
- 4 boneless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon sweet paprika
- Salt and pepper, to taste

Step-by-step instructions:

1. Preparing the risotto: Start by peeling the onion and garlic. Chop the onion finely and crush the garlic. In a pot, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until translucent.

2. Adding the rice: Add the Arborio rice and mix well, allowing it to absorb the flavor for about 1 minute. If desired, add the white wine and let it boil until evaporated.

3. Cooking the risotto: Start adding the hot broth one ladle at a time, stirring constantly. Wait for the liquid to be absorbed before adding the next ladle. This process will take about 15-20 minutes, and the rice will become creamy and al dente.

4. Finishing the risotto: Once the rice is cooked, add the grated Parmesan, salt, and pepper to taste. Mix well and let the risotto cool slightly.

5. Preparing the chicken breast: While the risotto cools, prepare the chicken breast. Heat 2 tablespoons of olive oil in a pan. Cut each chicken breast horizontally to form a “pocket” and fill it with the prepared risotto.

6. Cooking the chicken: Season the chicken breast with salt, pepper, and paprika. Heat the pan over medium heat and add the stuffed chicken breasts. Cook for about 6-8 minutes on each side, or until the chicken is well-cooked and has reached an internal temperature of 75°C.

7. Serving: Place the chicken breasts on a platter and garnish with chopped fresh parsley. Serve alongside a green salad or grilled vegetables to complete the meal.

Useful tips:
- Use a meat thermometer to check the doneness of the chicken and avoid drying it out.
- The risotto can be customized with various ingredients such as mushrooms, peas, or spinach to add extra color and flavor.
- If you want a lighter option, try replacing the chicken breast with turkey fillets.

This stuffed chicken breast with risotto recipe is not only a delicious choice but also an attractive way to bring a touch of refinement to your kitchen. Bon appétit!

 Ingredients: for 4 people: 4 chicken breast halves, boneless and skinless, 150 grams of round grain rice, 600 ml of chicken broth, 200 grams of raw mushrooms, 1 small onion, 1 clove of garlic, 60 ml of thick tomato puree, 2-3 tablespoons of grated parmesan, 1 tablespoon of chopped fresh parsley, 30 ml of olive oil, 2 tablespoons of whole wheat flour, salt, pepper