Chicken and Risotto Gratin

Name: Chicken and Risotto Gratin
Total time: 1 h 20 min
Yield: 4
Ingredients: 400 grams Chicken breasts (ready to cook, skinless); 200 grams fresh Spinach; 75 grams Almond slivers; 1 shallot; 1 garlic clove; olive oil; 250 grams Arborio rice; 150 milliliters dry white wine; salt; peppers (freshly ground); 50 grams freshly grated Parmesan; 2 Tbsps butter (in pieces)

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Health Score:

7,7 / 10

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 20 min.

Ready in

Ingredients

for

servings

Ingredients: 400 grams Chicken breasts (ready to cook, skinless); 200 grams fresh Spinach; 75 grams Almond slivers; 1 shallot; 1 garlic clove; olive oil; 250 grams Arborio rice; 150 milliliters dry white wine; salt; peppers (freshly ground); 50 grams freshly grated Parmesan; 2 Tbsps butter (in pieces)

How healthy are the main ingredients?

Chicken breast Spinach Parmesan shallot garlic clove olive oil

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Preparation steps

Preheat the oven to 180°C (approximately 350°F).

Rinse chicken, pat dry and cut into narrow strips. Rinse spinach and spin dry. Toast almonds in a hot frying pan until golden, remove and set aside. Peel shallot and garlic and finely chop. Heat 2 tablespoons of oil in a pan and saute shallot and garlic until translucent. Add rice and saute until rice becomes translucent. Add wine and broth, season with salt and pepper, add chicken and cover with foil. Bake in a preheated oven for 30-35 minutes. Take out of oven 5 minutes before the end of cooking and stir almonds and spinach into risotto. Sprinkle with Parmesan and dot with butter, return briefly to oven. Season with salt and pepper and serve.