Tomato Risotto with Lemon Ricotta Stuffed Chicken Breast

Ricotta Stuffed Chicken

• 40 g Parmesan cheese, cut in pieces (2 cm)
• 15 g fresh flat-leaf parsley, cut in pieces
• 15 g fresh mint, cut in pieces
• 1 Tbsp lemon zest
• 200 g ricotta cheese, chilled
• 1 tsp fine sea salt
• 1 tsp ground black pepper
• 6 chicken breasts, skinless, halved horizontally

Tomato Risotto

• 1 shallot, halved
• 1 garlic clove
• 15 g fresh flat-leaf parsley, cut in pieces
• 40 g olive oil
• 300 g risotto rice
• 200 g ripe tomatoes, quartered
• 60 g dry white wine
• 20 g tomato purée
• 500 g water
• 1 vegetable stock cube (for 0.5 l), crumbled
  or 1 heaped tsp vegetable stock paste, homemade
• ½ tsp fine sea salt
• ¼ tsp ground black pepper
• 30 g unsalted butter, diced