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Sous-Vide Chicken Breast with Saffron Risotto and Asparagus
Sous-Vide Chicken Breast with Saffron Risotto and Asparagus

Sous-Vide Chicken Breast with Saffron Risotto and Asparagus
A delicate sous-vide chicken breast served with creamy saffron risotto and tender asparagus.
Sous-Vide Chicken Breast with Saffron Risotto and Asparagus
Ingredients:
1
Servings
  • 1
    item
     chicken breast
  • 0.5
    g
     saffron
  • 150
    g
     arborio rice
  • 100
    g
     asparagus
  • 30
    g
     parmesan cheese
  • 500
    ml
     chicken stock
  • 20
    g
     butter
  • 15
    ml
     olive oil
  • 1
    item
     shallot
  • 1
    clove
     garlic
  • 100
    ml
     white wine
  • 5
    g
     salt
  • 2
    g
     black pepper
Preparation Time: 120 minutes
Sous-Vide Chicken Breast with Saffron Risotto and Asparagus
Instructions:
  1. Preheat the sous-vide water bath to 65°C.
  2. Season the chicken breast with salt and black pepper.
  3. Place the chicken breast in a vacuum-seal bag with olive oil and seal it.
  4. Cook the chicken in the sous-vide bath for 1 hour.
  5. In a saucepan, heat butter over medium heat and sauté shallot and garlic until translucent.
  6. Add arborio rice and toast for 2 minutes.
  7. Deglaze with white wine and let it evaporate.
  8. Gradually add chicken stock, stirring continuously until the rice is creamy and al dente.
  9. Stir in saffron and parmesan cheese until well combined.
  10. Blanch asparagus in boiling water for 2 minutes, then shock in ice water.
  11. Remove chicken from the bag and sear in a hot pan for a golden crust.
  12. Serve the chicken breast sliced over saffron risotto with asparagus on the side.
Nutrition Per Serving 1000 g Per 100g
Energy 1055 kcal 106 kcal
Protein 60 g 6.0 g
Fibre 4 g 0.4 g
Salt 2 g 0.2 g
Sugar 3 g 0.3 g
Carbohydrates 90 g 9.0 g
Fat 50 g 5.0 g
  • 1
    item
     chicken breast
  • 0.5
    g
     saffron
  • 150
    g
     arborio rice
  • 100
    g
     asparagus
  • 30
    g
     parmesan cheese
  • 500
    ml
     chicken stock
  • 20
    g
     butter
  • 15
    ml
     olive oil
  • 1
    item
     shallot
  • 1
    clove
     garlic
  • 100
    ml
     white wine
  • 5
    g
     salt
  • 2
    g
     black pepper
1
Servings
0

Preheat the sous-vide water bath to 65°C.

Season the chicken breast with salt and black pepper.

Place the chicken breast in a vacuum-seal bag with olive oil and seal it.

Cook the chicken in the sous-vide bath for 1 hour.

In a saucepan, heat butter over medium heat and sauté shallot and garlic until translucent.

Add arborio rice and toast for 2 minutes.

Deglaze with white wine and let it evaporate.

Gradually add chicken stock, stirring continuously until the rice is creamy and al dente.

Stir in saffron and parmesan cheese until well combined.

Blanch asparagus in boiling water for 2 minutes, then shock in ice water.

Remove chicken from the bag and sear in a hot pan for a golden crust.

Serve the chicken breast sliced over saffron risotto with asparagus on the side.

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