Ingredients:
For the
chicken
1 chicken
fillet from the leg
Lemon juice
from half lemon
4 table
spoons of olive oil
One pinch
of mustard powder
2 table
spoons of mustard (regular or spicy)
Salt and
pepper
For the
risotto
6 table
spoons rice for risotto
300-400gr.
pleurotus mushrooms
1 medium
red onion
1 tomato
6 table
spoons of olive oil
A handful
of spearmint
2 liter
vegetable broth
Feta cheese
Salt and
pepper
Put all the
ingredients from the first list in a closed utensil and marinate the chicken
fillet in it for few hours.
We can
roast the chicken in the oven or grill it in a grill pan.
In a
non-sticking frying pan we put 6 table spoons of olive oil and sauté the
mushrooms until soft, then we add the onion chopped in small pieces, the juice
from the tomato and the fine chopped spearmint.
When all
the ingredients are half cooked put in the rice and stir it for few times, add
a ladle of vegetable broth in the pan and let the rice to absorb it, do the
last move again and again until the rice is cooked.
Add salt, pepper and feta cheese in small pieces on top.
Enjoy
