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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken And Lemon Risotto

4.0

2 chicken breasts (or 4 thighs), diced

1 onion, finely chopped

2 cloves garlic, minced

300g arborio risotto rice

1.2L hot chicken stock

150ml dry white wine (optional)

Zest and juice of 1 lemon

50g butter

50g Parmesan, grated

2 tbsp olive oil

Salt and pepper

Fresh parsley or thyme

Heat oil in a wide pan. Season and brown the chicken, then set aside.
In the same pan, soften the onion for 5 minutes. Add garlic and cook 1 minute more.
Stir in the rice and toast for 1–2 minutes until edges look translucent.
Pour in the wine (if using) and stir until absorbed.
Add hot stock one ladle at a time, stirring often and waiting until each is absorbed before adding the next. This takes about 18–20 minutes.
Return the chicken for the last 5 minutes of cooking.
When the rice is creamy with a slight bite, take off the heat. Stir in butter, Parmesan, lemon zest and juice. Season to taste.
Rest 2 minutes, then serve with extra Parmesan and herbs.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍚Risotto

Cuisine🇮🇹Italian

Occasions🍽️Dinner Party📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 30m

Created 6 weeks ago

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