Roasted Chicken Breast with Asparagus Risotto

For the roasted chicken breast with asparagus risotto, first prepare the risotto.

For the risotto, dice the onion and sauté in oil and butter. Add the asparagus tips and sauté as well. Add the rice and sauté for several minutes, stirring constantly.

Deglaze with wine and let it boil away. Now add ladle after ladle of the hot beef soup, always letting the liquid boil away in between, so that the rice can absorb all the soup well. Cook the rice until al dente.

Season to taste with salt and pepper. Then stir in the whipped cream and Parmesan cheese. Sauté the chicken breasts in a hot pan with olive oil on both sides, season with salt and pepper.

Sprinkle the risotto and chicken breasts with the Alles Liebe – spice flower mixture.

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