Oven-baked risotto with chicken breast

Pre-heat the oven to 160 degrees (fan oven).

Cut celery stalks into thin 1/4 inch (5 mm) slices. Dice the carrot into small cubes. Finely grate lemon peel, squeeze out the juice. Combine all the ingredients with rice and stock in a gratin dish and mix thoroughly. Cover dish with aluminium foil and place in the oven.

Lightly season chicken breasts, wrap in the ham and place on a baking tray lined with greaseproof paper. After 30 minutes add the chicken breasts to the risotto in the oven and cook for another 15 minutes.

Cut 2-3 thin slices of Emmentaler AOP. Use a mould to cut out heart shapes from the slices. Finely grate the rest of the cheese. Mix cream and grated cheese into the risotto. Scatter cress over the risotto, slice the chicken breasts and garnish with cheese hearts.