Hühnerragout auf steirischem Kürbiskernöl- risotto

Zutaten für
Personen
Ragout:
600g Hühnerbrust
Saft einer halben Zitrone
Salz
Pfeffer aus der Mühle
2TL Paprikapulver edelsüß
500g Spargel
200ml Gemüsebrühe
500g Erdbeeren
etwas Himbeeressig
oder Balsamico Essig (Menge nach Geschmack
2 EL Crème fraîche
Risotto:
400g Risottoreis
1 kleine Zwiebel
1EL Butter
100ml Weißwein
ca. 3/4l Gemüsebrühe
2EL Steirisches Kürbiskernöl g.g.A.
2EL Steirische Kürbiskerne gehackt

Cooking

For the risotto sauté the chopped onions in butter, add the rice, pour with white wine and fill up with vegetable stock until the rice is slightly covered.

Stir constantly and add stock gradually until the rice is al dente. At last add the chopped pumpkin seeds and the Styrian Pumpkin Seed Oil P.G.I. Meanwhile slice the chicken breasts and season with lemon juice, salt, pepper and paprika powder.

Clean the asparagus, cut into bite-sized pieces, blanch and rinse with cold water.

Fry the chicken slices, add the asparagus, pour with vegetable stock and simmer for 15 minutes.

Cut the cleaned strawberries also into bite-sized pieces. Add them and crème fraîche to the finished stew and season with vinegar.

Tip: As side dish field salad with Styrian Pumpkin Seed Oil P.G.I. goes well. Instead of chicken you can use lamb or tofu with wild strawberries.
Try adding some fresh garden herbs (lemon thyme or mint leaves) for a different taste.

Recipe from Mag. Theresia Fastian