Ingredients

• 1 chicken breast
• 20 ml - olive oil
• 6 spears - asparagus
• 6 carrot sticks
• 6 blanched spinach leaves
• 20 ml - white wine
• Thyme, a sprig
• Parsley, a sprig
• 75gms - Arborio rice
• 30gms - onions, chopped
• 1 gms - saffron
• 150 ml - stock water
• 20 ml - butter
• 20gms - Parmesan cheese
• 25 ml - chicken jus
• salt to taste
• Pepper, as required

How to Make Stuffed chicken breast with saffron risotto

• Slit the chicken breast and season with salt, pepper, thyme, parsley.
• Stuff the vegetables in chicken, sear in olive oil, cook further in an oven.
• Meanwhile, to cook the risotto, start by sauteing onions. Deglaze with white wine and cook the Arborio rice in vegetable stock till it is done.
• Finish with butter and grated parmesan cheese.
• Slice the chicken and serve accompanied with saffron risotto and drizzle the chicken jus on top of sliced chicken.