Main course

Oven Risotto with Chicken Breast and Dried Porcini

Name: Oven Risotto with Chicken Breast and Dried Porcini
Total time: 50 min
Yield: 1
Ingredients: 75 g Risotto rice; 150 g Chicken breast; 10 g Dried porcini; 230 ml Vegetable broth; 1 Stk Onion; 1 Stk Garlic cloves; 40 ml White wine; 20 g Parmesan; 15 g Butter; 0.75 tbsp Olive oil; 0.25 tsp Salt; 1 pinch Pepper; 3 sprigs Thyme

Prep time

50 min

Portions

Difficulty

Easy

908

kcal

Nutrition · Per portion

Carbs

73.3 g

Protein

62.5 g

Fat

35.8 g

Estimates calculated automatically from the ingredients — not a nutrition declaration.

Ofenrisotto mit Hähnchenbrustfilet und getrockneten Steinpilzen

KI-generiert

Ingredients

For 1 portion

Risotto rice
75 g
Chicken breast
150 g
Dried porcini
10 g
Vegetable brothOr: chicken broth, low-salt vegetable broth
230 ml
Onion
1 Stk
Garlic cloves
1 Stk
White wineOr: vegetable broth instead of white wine, white wine vinegar as substitute
40 ml
Parmesan
20 g
ButterOr: margarine, plant-based butter alternative
15 g
Olive oil
¾ tbsp
Salt
¼ tsp
Pepper
1 pinch
Thyme
3 sprigs

Method

Step by step

1
Soak porcini in warm water, drain (keep soaking water).
2
Cube chicken breast and season.
3
Fry in oil, remove.
4
Chop onions and garlic, sauté.
5
Add risotto rice, briefly toast.
6
Deglaze with white wine.
7
Add broth and soaking water.
8
Stir in chicken, mushrooms and thyme.
9
Cook covered in oven at 180°C for 30 min.
10
Stir in butter and Parmesan.

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Main course

Oven Risotto with Chicken Breast and Dried Porcini

For 1 portion

Step by step

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