🥄 Ingredients:
🔸1/2 chicken breast
🔸200 ml homemade chicken broth
🔸1 tablespoon chopped shallot
🔸80 g orzo pasta
🔸50 g peas
🔸1 tablespoon Parmesan cheese
🔸Zest of lemon
🔸Basil leaves
🔸1 tablespoon crème fraîche
🔸1/2 teaspoon smoked paprika
🔸Olive oil
🔸Salt
🔸Pepper
🥄Carrot and Mustard Salad:
🔸1 carrot, grated
🔸1 teaspoon mayonnaise
🔸Salt and pepper
🔸Olive oil
🥄 Instructions:
Boil a pot of water.
Place the peas into the boiling water for 5 minutes. Set aside.
Heat a drizzle of olive oil in a frying pan, add the chicken breast.
Season with salt and pepper and sprinkle with smoked paprika.
Cook the chicken breast.
Remove from heat and cut the breast into strips and set aside.
In a frying pan, heat a drizzle of olive oil and brown the shallot.
Add the orzo pasta and mix, pour in the broth while stirring.
Add the crème fraîche and mix.
When the risotto is cooked, remove from heat and add the peas, lemon zest, and Parmesan cheese, season with pepper and mix.
For the Carrot and mayonnaise salad:
In a separate bowl, combine grated carrot, mayonnaise, salt, and pepper.
Drizzle with olive oil and toss until well coated.
Garnish with a few parsley leaves.
