Chicken risotto with mushrooms and chervil

ingredients

1 KL coconut oil 1 pk onion 2 handfuls dried mushrooms 2 pk carrots 300 g rice 500 ml chicken broth 300 g cooked chicken 1 KL salt 1/2 KL black ground pepper 2 dl white wine 2 tbsp butter 1 handful of lamb’s lettuce for garnish

procedure

1. Chop the onion finely and fry it in the coconut oil until brown. Cut the pre-soaked dried mushrooms into smaller pieces and add to the onions, as well as the diced carrots. 2. Rinse the rice and add to the fried Vegetable Recipes. Salt everything, add black ground pepper and torn cooked chicken. Pour half of the stock over the mixture, cover and cook slowly over a low heat. Keep adding stock to keep the rice soft. 3. Finally, pour the wine into the cooked risotto and let it simmer a little more. Soften the risotto with butter, stir in the chopped field greens and serve. Enjoy!