Ingredients:

• 1 Chicken breast
• 20 ml – Olive oil
• 6 spears – Asparagus
• 6 Carrot sticks
• 6 blanched Spinach leaves
• 20 ml – white wine
• Thyme, a sprig
• Parsley, a sprig
• 75gms – Arborio Rice
• 30gms – onions, chopped
• 1 gms – Saffron
• 150 ml – stock water
• 20 ml – Butter
• 20gms – Parmesan cheese
• 25 ml – Chicken jus
• salt to taste
• Pepper, as required

Method:

1. Slit the chicken breast and season with salt, pepper, thyme, parsley.
2. Stuff the vegetables in chicken, sear in olive oil, cook further in an oven.
3. Meanwhile, to cook the risotto, start by sauteing onions. Deglaze with white wine and cook the Arborio rice in vegetable stock till it is done.
4. Finish with butter and grated parmesan cheese.
5. Slice the chicken and serve accompanied with saffron risotto and drizzle the chicken jus on top of sliced chicken.

Recipe courtesy of Chef Deva Kumar R