Risotto with chicken, chestnut mushrooms and coriander

Name: risotto with chicken, chestnut mushrooms and coriander
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 300 gram chicken breast; 2 tablespoon sunflower oil; 2 tablespoon wok oil; 6 spring / forest onion; 1 lemon; 2 clove garlic; 1 fresh ginger; 350 gram risotto rice; 200 gram Chestnut mushroom; 1 liter chicken bouillon; 1 liter chicken bouillon; 2 tablespoon fresh coriander

Ingredients

2 tablespoon olive oil
300 gram chicken breast
2 tablespoon sunflower oil
2 tablespoon wok oil
6 spring / forest onion
1 lemon
2 clove garlic

1 fresh ginger
350 gram risotto rice
200 gram Chestnut mushroom
1 liter chicken bouillon
1 liter chicken bouillon
2 tablespoon fresh coriander

Directions

Heat the olive oil and fry the chicken brown and done.
Heat the wok or sunflower oil and stir-fry in this bunch, 1 tablespoon lemon zest, garlic and ginger root until it smells.
Add the rice and fry it until the grains shine.
Add the mushrooms and stir-fry for 3 minutes. Add a ladle of broth and the lemon juice and let the rice pick up, while stirring occasionally. Then add the rest of the stock in portions. The rice becomes creamy and not dry.
Spoon half of the coriander and season with salt and pepper. Cut the chicken fillet into broad strips, put them on the risotto and sprinkle the rest of the coriander over it.