300 g round rice
300 g of chicken breast
1 red apple
60 g walnut kernels
1 L of hot vegetable broth
20 cl of dry white wine
60 g grated Parmesan cheese
2 tbsp. chopped fresh parsley
45 g of butter
salt and pepperPreparation
Peel and finely slice the onion.
Cut the chicken breast into cubes.
Roughly crush the walnut kernels.
Clean the endives, remove the damaged leaves and slice them finely.
Melt 20 g butter in a sauté pan over medium heat.
Add the chicken cubes and let them brown for a good 5 minutes.
Add the sliced endive and cook for another 15 minutes, stirring occasionally.
Remove from heat and allow to cool.