Risotto with chicken and greens

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Ingredients:

• 450 g of chicken thighs without skin and bones;
• salt - to taste;
• ground black pepper - to taste;
• 2 tablespoons of olive oil;
• 1 tablespoon butter;
• 1 onion;
• 3 cloves garlic;
• 300 g of rice;
• 200 ml of dry white wine;
• 1 liter of chicken broth;
• 1 teaspoon of grated lemon peel;
• 30 g of Parmesan;
• several feathers of green onions;
• several branches of basil;
• a few twigs of parsley.
  
  

Preparation

Rub the chicken with salt and pepper. You can use other condiments for your taste. In a frying pan over medium heat, heat the olive oil. Lay the chicken and fry for 4-5 minutes on each side until a crispy crust. Cool and cut into small pieces.

Melt the butter in the saucepan and fry the finely chopped onions until soft. Add chopped garlic and fry another minute. Put the rice to the vegetables and lightly fry.

In portions, pour wine and hot broth into the rice. Then add the lemon zest, grated Parmesan, chicken, a portion of sliced ​​greens and salt (if necessary). Before serving, sprinkle the risotto with the remaining greens.

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