Risotto the Occasion
Creamy Lemon Chicken Risotto with Bright, Italian Flair
50 minutes
Serves 4
DinnerItalian
Herb's take
This dinner classic gives risotto an ultra-bright makeover with zesty lemons and succulent chicken, all cooked the old-school stovetop way. You’ll master the art of creamy rice and learn just why lemon belongs in your risotto’s grand finale.
Ingredients
Yield
4
Instructions
- 01Heat chicken broth in a medium saucepan over low heat; keep it gently steaming but not boiling.
- 02Season chicken cubes with salt and pepper. In a large, heavy-bottomed skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high. Add chicken and cook until golden and just cooked through, about 4-5 minutes. Transfer to a plate.
- 03Lower heat to medium. Add remaining olive oil and 2 tablespoons butter to the same pan. Stir in onion and cook until soft and translucent, about 4 minutes.
- 04Add garlic and cook just until fragrant, about 30 seconds.
- 05Stir in Arborio rice and cook, stirring constantly, for 2 minutes so every grain is coated and slightly toasted.
- 06Pour in white wine. Stir and scrape up any fond (browned bits) from the bottom. Cook until the wine is mostly evaporated, about 2 minutes.
- 07Add 1/2 cup hot broth to the rice. Stir constantly until most of the liquid is absorbed.
- 08Continue adding broth, 1/2 cup at a time, stirring and letting each addition absorb before adding the next. Repeat until the rice is creamy and al dente, about 22-25 minutes total.
- 09Stir in the cooked chicken and any juices, letting it warm through, about 2 minutes.
- 10Remove pan from heat. Stir in Parmesan, lemon zest, remaining 1 tablespoon butter, and parsley. Mix well.
- 11Add lemon juice and season generously with salt and pepper. Stir thoroughly and taste for final seasoning.
- 12Serve immediately, topped with extra Parmesan and parsley if desired.
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