Zucchini risotto with roast chicken

ingredients

2 tbsp olive oil 1 pk onion 2 cloves garlic 2 tbsp tomato puree 1 pk smaller zucchini 200 g rice 1.5 liters chicken broth 1 handful grated parmesan parsley salt, ground black pepper

Meat on top

2 pcs chicken breast with skin oil salt, ground black pepper, smoked paprika

step

A quick lunch of young zucchini and chicken steak with a crispy crust.

1.

Fry chopped onion and garlic in oil. When the onions soften, add a little salt, pepper and tomato puree. Boil for a minute and add the rice.

2.

Pour the boiling broth over the rice and cook, stirring occasionally, until almost tender.

3.

About five minutes before the end of the boil, add the sliced zucchini and cook together until the rice is tender. Season the finished risotto with Parmesan cheese, salt and pepper and stir in the chopped parsley.

4.

Pound the chicken breasts with your fist, season with pepper and paprika on both sides (do not salt) and place in a pan (skin side down) with a drizzle of hot oil.

5.

Roast on both sides for about 3 to 4 minutes, pull out, season with salt and let rest at room temperature for a few minutes.

6.

Divide the risotto between two plates, place the sliced chicken on top and sprinkle generously with parsley.

7.

Good taste!