Chicken risotto with mint

Name: chicken risotto with mint
Total time: 30 min
Yield: 4
Ingredients: 400 gram chicken breast; 1 liter chicken bouillon; 2 tablespoon olive oil; 1 onion; 1 clove garlic; 300 gram risotto rice; 200 gram frozen pea; 50 gram butter; 2 tablespoon fresh fresh mint; 75 gram mature cheese; 75 gram Parmesan cheese

Ingredients

Directions

Boil the chicken fillet in the chicken broth for 5-7 minutes.
Sieve the stock above a bowl and store the chicken and stock separately.
Heat the oil and fry the onion and garlic for about 3 minutes.
Spoon the rice, stir well and fry the rice briefly without letting it color. Pour a dash of broth and bring to the boil while stirring.
Pour the broth little by little as soon as the rice has absorbed the broth.
In the meantime, heat the peas and drain them. After about 15 minutes, when the rice has absorbed all the broth, add the peas to the rice together with the chicken. Season with salt and pepper.
Let the risotto continue for about 5 minutes so that the rice grains are al dente.
Take the risotto from the heat source and stir in the butter, fresh mint and cheese.