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Ingredients
- 200 g chicken breast fillet, sliced
- 30 g shallot, sliced (approx. 1 shallot)
- 2 sprigs fresh rosemary, needles washed and dried
- 1 sprig fresh parsley
- 1 sprig fresh marjoram
- 30 g white wine
- 50 g stale white bread, crust removed, in pieces
- 30 - 50 g milk, for soaking the bread
- 30 g Parmesan cheese, cut into pieces (3 cm)
- 30 g mixed fresh herbs, (e.g. thyme, marjoram, basil, oregano)
- 1 pinch fine salt
- 1 pinch freshly ground black pepper
- 1 courgette, medium-sized, cut into 16 slices
- 1 pepper (vegetable), any colour, cut into 16 square pieces
- 700 g water
-
½
tsp vegetable stock paste, homemade
or 1 vegetable stock cube (for 0.5 l) - 150 g risotto rice, e.g. Arborio or Carnaroli
- 20 g extra virgin olive oil
- Nutrition
- per 1 portion
- Calories
- 2510 kJ / 600 kcal
- Protein
- 36.7 g
- Carbohydrates
- 80.6 g
- Fat
- 15.6 g
- Fibre
- 2.6 g
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