For the chicken breast on basil risotto, peel and finely chop the onion. Heat the oil in a saucepan and sauté the onion and risotto rice until translucent. Deglaze with white wine and reduce.
Now add a dash of soup and let it evaporate while stirring constantly and then add soup again. Simmer until the soup is used up or the rice is cooked through.
Chop the basil and stir in along with the Parmesan. Season the chicken breasts with salt and pepper and sear and finish cooking on both sides.
Pour some water over the roast residue and serve the risotto with a spoonful of Parmesan, the chicken breasts and the sauce.
Related Recipes:
Parade Tomato Basil RisottoFor the tomato-basil risotto, first finely dice the onions. Chop the garlic finely. Wash and halve the...
Seasoned Saddle of Wild Hare on Chestnut RisottoFor the risotto, cook the chestnuts in the soup (1) for fifteen to twenty minutes until tender. Drain in a...
Veal Shank on Vegetable and Mushroom RisottoFor the risotto, sauté the finely diced shallot briefly in butter, then add the long-grain rice form and...
Stuffed Quail on Red Wine RisottoFor the stuffed quails on red wine risotto, first wash the melanzani and cut in half lengthwise. Salt the cut...
Jacobs Mushroom with Asparagus Mushroom RisottoFor the scallops with asparagus-mushroom risotto, first prepare the risotto. To do this, first remove the...
Roast Chicken with ChestnutsFor the roast chicken with chestnuts, wash and dry the chicken. Rub inside and out with pepper and salt...
Chanterelle RisottoFirst, carefully wash the chanterelles, carefully pat dry and cut into small cubes. Peel and chop the garlic...
Indian Chicken PanFor the Indian chicken pan, wash the chicken breast, pat dry, remove the tendons and skin and cut into pieces...
Chicken Rice SaladBring the soup with the curry to the boil in a small frying pan, add the chicken breasts, they should be just...
Coconut RisottoRinse and dry turkey breast and cut into strips. Clean and rinse peppers, spring onions and peppers. Cut...