For the chicken wrapped in bacon, wash the fillets, dry, salt, pepper and wrap each with 2 slices of bacon. Fry in a pan with a little oil until the meat is cooked.
For the herb risotto, heat the oil and sauté the diced onion. Add the rice and fry for about 2 – 3 minutes.
Deglaze with 250 ml of vegetable soup and simmer until the soup has almost evaporated. Then add 250 ml of soup again and let it simmer while stirring until the soup has almost evaporated again.
Now add the herbs and again pour the 250 ml of soup and continue stirring. Once the soup has almost evaporated, gradually pour the last soup and stir in.
When the rice is cooked, stir in the butter and the Parmesan cheese. If necessary, season with salt and pepper to taste.