Spring freshness meets creamy elegance
This combination of tender roasted chicken breast, creamy wild garlic risotto & crunchy roasted hazelnuts combines fresh herbal flavours with hearty roasted aromas. The spicy wild garlic adds a subtle sharpness, while the hazelnuts provide a slight crunchiness.
➡ But which wine goes best with it? Pinot Blanc, Pinot Grigio or Chardonnay are the perfect choice, as they elegantly balance the creamy risotto and the nutty notes of the dish. 🍷🍗
Spring freshness meets creamy elegance
This combination of tender roasted chicken breast, creamy wild garlic risotto & crunchy roasted hazelnuts combines fresh herbal flavours with hearty roasted aromas. The spicy wild garlic adds a subtle sharpness, while the hazelnuts provide a slight crunchiness.
➡ But which wine goes best with it? Pinot Blanc, Pinot Grigio or Chardonnay are the perfect choice, as they elegantly balance the creamy risotto and the nutty notes of the dish. 🍷🍗
🍷 Perfect wine pairing for chicken breast with wild garlic risotto
Why is this dish a challenge for wine pairing?
Chicken breast is a mild meat that pairs well with light white wines. The wild garlic risotto brings a savoury freshness, while the roasted hazelnuts add a slightly tart note.
➡ The perfect wine should have a soft structure, a subtle fruitiness & an elegant acidity to harmonise the components.
1st Pinot Blanc (Germany, Alsace)
✔ Why does it fit perfectly?
- Creamy texture complements the risotto
- Elegant fruit (pear, apple) goes well with poultry
- Fine acidity emphasises the freshness of the wild garlic
➡ Tip: A Pinot Blanc from the Palatinate or Alsace is a great choice.
2. pinot grigio (Italy, South Tyrol)
✔ Why does Pinot Grigio work so well?
- Light herbal notes go well with wild garlic
- Soft fruit flavours round off the dish
- Medium acidity provides freshness
➡ Tip: A Pinot Grigio from South Tyrol or Friuli adds elegance to the pairing.
3. Chardonnay (Frankreich oder Kalifornien)
✔ Why is Chardonnay an exciting alternative?
- Light woody notes harmonise with the nuttiness of the hazelnuts
- Creamy texture supports the risotto
- Gentle fruit and mild acidity balance out the freshness of the wild garlic
➡ Tip: A Chardonnay from Burgundy or California without heavy ageing in wood is ideal.
Chicken breast with wild garlic risotto & roasted hazelnuts
Cooking utensils
- 1 Pan for the chicken
- 1 Small pot for the risotto
- 1 Cutting board & knife
- 1 Small pan for the hazelnuts
Ingredients
For the chicken breast:
- 2 Chicken breast fillets
- 1 El Olive oil
- 1 TL Butter
- Salt & pepper
- 1 TL Lemon juice
For the wild garlic risotto:
- 150 g Risotto rice (Arborio or Carnaroli)
- 1 Shallot (diced)
- 500 ml Vegetable broth
- 50 ml White wine
- 50 g fresh wild garlic (finely chopped)
- 1 EL Butter
- 40 g Parmesan (grated, optional)
- Salt & pepper
For the roasted hazelnuts:
- 20 g Hazelnuts
- 1 TL Olive oil
- Pinch of sea salt
Preparation
- Fry the chicken breast:Season the chicken breast with salt and pepper.In a hot pan with olive oil & butter Fry for 4-5 minutes per side until golden brown .Sprinkle with lemon juice & leave to rest.
- Prepare the wild garlic risotto:Sweat the shallots in butter until translucent, add the rice and fry briefly, deglaze with white wine.Gradually add the stock & Cook for 18-20 minutes while stirring .Stir in the wild garlic, season with Parmesan (optional), salt & pepper.
- Roast the hazelnuts:Roughly chop the hazelnuts & fry in a pan with olive oil Roast for 3 minutes .Sprinkle with a pinch of salt.
- Arrange & serve:Arrange the risotto on a plate and place the chicken breast on top.Garnish with roasted hazelnuts & serve.
Notes
🥗 Recommended side dishes
✔ Fresh leaf salad with lemon vinaigrette✔ Toasted baguette or focaccia
✔ S teamed green asparagus
