Tomato Risotto with Lemon Ricotta Stuffed Chicken Breast - Cookidoo® – the official Thermomix® recip

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