Recipes
Butter Waffle with Chicken Risotto and Spinach
Butter Waffle with Chicken Risotto and Spinach
Recipe Details
Step by Step Instructions
Step 1
Preheat the oven at 180°C. Finely chop the onion
Step 2
Crumble the Jules Destrooper Butter Waffle and mix with the grated parmesan
Step 3
Wrap the pieces of chicken in bacon
Step 4
In a pan, add some oil and sear the bacon wrap chicken until golden brown
Step 5
Place it in the oven and cook it until the chicken is fully cook about 15 minutes
Step 6
In a pan, add some oil on a medium high heat. Sauté the onion until fragrant, add the risotto and cook for 2-3 minutes
Step 7
Add the wine to deglaze. Gradually add the chicken broth
Step 8
When the rice has absorb the chicken broth and al dente, add the baby spinach and the cream to mix well
Step 9
Add some of the Butter Waffle crumble mix to the rice and stir well
Step 10
Place the risotto in the ring to form the shape on the plate
Step 11
Sprinkle Butter Waffle crumble mix over the risotto. Remove the ring
Step 12
Slice the chicken and place it with the risotto
Step by Step Instructions
Step 1
Preheat the oven at 180°C. Finely chop the onion
Step 2
Crumble the Jules Destrooper Butter Waffle and mix with the grated parmesan
Step 3
Wrap the pieces of chicken in bacon
Step 4
In a pan, add some oil and sear the bacon wrap chicken until golden brown
Step 5
Place it in the oven and cook it until the chicken is fully cook about 15 minutes
Step 6
In a pan, add some oil on a medium high heat. Sauté the onion until fragrant, add the risotto and cook for 2-3 minutes
Step 7
Add the wine to deglaze. Gradually add the chicken broth
Step 8
When the rice has absorb the chicken broth and al dente, add the baby spinach and the cream to mix well
Step 9
Add some of the Butter Waffle crumble mix to the rice and stir well
Step 10
Place the risotto in the ring to form the shape on the plate
Step 11
Sprinkle Butter Waffle crumble mix over the risotto. Remove the ring
Step 12
Slice the chicken and place it with the risotto