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Risotto with oven-roasted parsnip, corn-fed chicken and sage

Delicious risotto prepared with Knorr Professional Chicken Stock, served with oven-roasted parsnip, corn-fed chicken, and sage. This recipe serves 10 people.

Ingredients

6gKnorr Professional Garlic puree
360grisotto rice white pepper
1.2000000000000002Water
50gShallots
24gKnorr Professional Chicken Bouillon

5gKnorr Professional Ginger puree
5gKnorr Professional Pepper puree
60gHoney
25gVinegar
1kgsmall parsnips
15gOlive oil

1units.bunchSage
4units.itemscorn-fed chicken fillet with skin
10Malaga wine
50groasted almonds
20Knorr Professional Bound Veal Jus

Preparation

  1. Bring the water to a boil and add the chicken bouillon powder.
  2. Stir well and let the bouillon simmer gently.
  3. Heat the olive oil and sweat the shallot and garlic in it without coloring.
  4. Add the rice and fry until translucent, season with a little white pepper.
  5. Add the chicken stock and stir well until it comes to a boil.
  6. Put a lid on the pan and place it in an oven at 180°C for 15 minutes.
  7. Remove the risotto from the oven and check if it is 'cooked' and creamy, then stir in the cheese. 

  1. Peel the parsnips, halve them, and place them on a baking tray lined with parchment paper.
  2. Put the honey together with the vinegar, oil, ginger, pepper, and some salt in a pan.
  3. Bring everything to a boil and pour it over the parsnips.
  4. Roast the parsnips for 15 minutes at about 180°C in the oven.

  1. Season the corn-fed chicken breasts with salt and pepper and fry them in the butter.
  2. Add the sage and roast everything in the oven.
  3. Remove the chicken breasts from the pan and slice them, deglaze the pan with the wine and add the veal jus.

  1. Spoon the risotto onto the plates and top with the chicken, parsnips, and sage.
  2. Finish the risotto with the jus and some roasted almonds