Oven-baked risotto with chicken breast

  • 60 minutes
  • Recipe iconmedium
  • Recipe icon
  • gluten-free
Ingredients

Ingredients for 4 Portions

4 celery sticks
2 carrots
1 organic lemon
250 g risotto rice
700 ml hot chicken stock
4 chicken breasts, approx. 500 g
salt, pepper
4 slices uncooked ham, e.g. Parma ham
50 ml cream
125 g Emmentaler AOP
approx. 50 g cress

Star of the dish
Emmentaler AOP Organic Mild/Classic
Preparation

Pre-heat the oven to 160 degrees (fan oven).

Cut celery stalks into thin 1/4 inch (5 mm) slices. Dice the carrot into small cubes. Finely grate lemon peel, squeeze out the juice. Combine all the ingredients with rice and stock in a gratin dish and mix thoroughly. Cover dish with aluminium foil and place in the oven.

Lightly season chicken breasts, wrap in the ham and place on a baking tray lined with greaseproof paper. After 30 minutes add the chicken breasts to the risotto in the oven and cook for another 15 minutes.

Cut 2-3 thin slices of Emmentaler AOP. Use a mould to cut out heart shapes from the slices. Finely grate the rest of the cheese. Mix cream and grated cheese into the risotto. Scatter cress over the risotto, slice the chicken breasts and garnish with cheese hearts.

«Enjoy your meal»
Monika_Boesch
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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