Chicken breast fried in thyme with asparagus risotto and tomato pesto

ingredients:

4 pieces of chicken or chicken breast

sea salt

Freshly ground white pepper

1 bundle of thyme

2 tbsp. olive oil

butter

For the risotto

1 piece of onion

150 g white asparagus

50 g butter

20 g cold butter

250 g aborio rice

40 ml white wine

750 ml asparagus stock

Sea Salt, Lemon Juice, White Pepper

20 g grated parmesan

For the tomato pesto: 150 g canned tomatoes

50 ml olive oil

sea salt, white pepper

50 g pine nuts

Basil

Preparation: Pat the chicken breasts dry and parry, season and sear on both sides, remove. Cut thyme finely and spread butter flakes over the meat and finish cooking in the oven at 160°C for approx. 8-10 minutes.

For the risotto, finely chop the onion and cut the peeled asparagus into small cubes. Sauté onions until translucent, add rice and cook briefly, then deglaze with wine. Gradually add hot asparagus stock and add asparagus cubes halfway through cooking time. Season with salt, pepper and lemon juice and finally stir in cold butter and parmesan. For the pesto, drain the tomatoes, mash finely with a hand blender or blender with the oil, spices, pine nuts and basil leaves and refrigerate. Serve the risotto with the meat on plates, nape with the pesto and garnish with fresh herbs and tomatoes.