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.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.