Risotto with chicken and endive

Boil the risotto rice according to the instructions on the package. Cut half of the garlic finely and squeeze the rest of the garlic.

Cut the tomatoes into strips. Cut the chicken fillet into wide strips. Mix the oil with the pressed garlic in a bowl.

Brush the chicken breast thinly with the garlic oil. Heat the grill pan and toast the chicken fillet in brown and cooked for 8-10 minutes. Sprinkle with salt and pepper.

Meanwhile, heat the olive oil in a stirring fruit the finely chopped garlic.

Add half of the endive and spices. Stir fry until the vegetables have shrunk a little. Add the rest of the endive and cook for 1-2 minutes.

Add the tomatoes and 1 tbsp oil of the tomatoes (per 4 people) and warm through. Divide the rice and vegetables over plates and put the chicken on them.