- 150 gram risotto rice
- 1 small onion
- 2 garlic cloves
- 100 ml dry white wine
- 1/2 liter chicken stock
- 1 zucchini
- 3 celery stalks
- zest of 1 lime
- 10 cherry tomatoes
- large handful of Swiss Gruyère cheese
- olive oil
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- large skillet
- medium-sized skillet
- grill pan
- small oven dish
Preparation — 10 minutes
PRE-HEAT the oven to 200 degrees celsius or 390 degrees fahrenheit.
PEEL and finely chop the onion and garlic cloves. RINSE the zucchini and celery stalks. CHOP the zucchini in small cubes and the celery stalks in pieces. GRATE the swiss Gruyère cheese and set aside. HEAT up the chicken stock.
Remove any excess fat or muscles from the chicken breasts and slice them in half so you’ll end up with 4 thin chicken breasts pieces. DRIZZLE with olive oil and season with pepper and salt on both sides.
Finishing the grilled chicken risotto — 30 minutes
HEAT some olive oil to the large skillet and saute the chopped onion and garlic for one minute on medium heat. ADD the risotto rice and saute the rice 5 to 10 minutes, until they look kind of glossy. POUR in the dry white wine and wait until it has evaporated. Little by little, keep on adding the chicken stock. POUR in the next bit of stock when it has completely evaporated.
HEAT olive oil in the other skillet and saute the chopped zucchini and celery stalks for 5 minutes, or until softened enough. ADD them to the risotto and keep on adding chicken stock until the risotto rice is cooked enough. This will take about 20 minutes.
Meanwhile heat up your grill pan. GRILL the chicken breasts about 1-2 minutes on each side, turning it so you’ll get a grilling pattern.
Meanwhile add the cherry tomatoes to the oven dish, drizzle with olive oil and season with pepper and salt. ROAST the cherry tomatoes for 3 minutes in the hot oven.
Finish the risotto with grated Gruyère cheese and lime zest. Season with pepper and salt, serve with the roasted cherry tomatoes and enjoy!