Tomato Risotto with Lemon Ricotta Stuffed Chicken Breast - Cookidoo® – the official Thermomix® recip
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Ingredients
- 40 g Parmesan cheese
- 15 g fresh flat-leaf parsley
- 15 g fresh mint
- 1 Tbsp lemon zest
- 200 g ricotta cheese
- 1 tsp fine sea salt
- 1 tsp ground black pepper
- 6 chicken breasts, skinless
- 1 shallot
- 1 garlic clove
- 40 g olive oil
- 300 g risotto rice
- 200 g ripe tomatoes
- 60 g dry white wine
- 20 g tomato purée
- 500 g water
- 1 vegetable stock cube (for 0.5 l)
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- 30 g unsalted butter
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