The Zest Is Yet to Come

Creamy Lemon Chicken Risotto with a Bright Citrus Finish

50 minutes
Serves 4
DinnerItalian
Herb's take

Risotto, the Italian king of comfort, gets a citrus-powered upgrade in this chickeny, lemony hug-in-a-bowl. You'll master classic risotto stirring and finish with a scientific splash of acid, your taste buds' best friend.

Ingredients

Yield
4

Instructions

  1. 01
    In a medium saucepan, bring the chicken broth to a simmer over low heat and keep warm.
  2. 02
    In a large heavy-bottomed skillet or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the onion and cook until soft and translucent, about 4 minutes.
  3. 03
    Stir in the garlic and Arborio rice. Toast, stirring constantly, for 2 minutes until the rice edges look translucent.
  4. 04
    Pour in the white wine and cook, scraping up any fond from the bottom, until mostly evaporated, about 1 minute.
  5. 05
    Ladle in about 3/4 cup hot chicken broth, stirring gently and frequently. When the liquid is mostly absorbed, add another ladleful.
  6. 06
    Continue this process, adding broth and stirring, until the rice is creamy and al dente, about 20-25 minutes and nearly all broth is used.
  7. 07
    Stir in the shredded chicken and cook until heated through, about 2 minutes.
  8. 08
    Reduce heat to low. Stir in the remaining 2 tablespoons butter, half the Parmesan, lemon zest, and half the lemon juice. Season with salt and pepper.
  9. 09
    Taste, then add more lemon juice as needed for brightness.
  10. 10
    Serve immediately in warm bowls, topped with remaining Parmesan and parsley.

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