Riso Lemon-ti-Chicken

Creamy Mediterranean Risotto with Chicken, Broccoli, and Bright Lemon Finish

45 minutes
Serves 4
DinnerMediterranean
Herb's take

Risotto goes on Mediterranean vacation in this dish, soaking up citrus and sunshine. You’ll learn why lemon is the secret weapon for balancing creamy, savory comfort foods and how to get broccoli perfectly tender, never mushy.

Ingredients

Yield
4

Instructions

  1. 01
    In a medium saucepan, bring the chicken broth to a gentle simmer and keep it hot on low heat.
  2. 02
    Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the chicken, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and sauté until golden brown and just cooked through, about 5-6 minutes. Transfer to a plate and tent with foil.
  3. 03
    To the same pan, add the remaining 2 tablespoons olive oil and the butter. Stir in onion and a pinch of salt, then cook until translucent, about 3-4 minutes.
  4. 04
    Add the garlic and cook for 30 seconds until fragrant.
  5. 05
    Stir in arborio rice and toast, stirring constantly, for 2 minutes until the edges become translucent.
  6. 06
    Pour in the white wine and scrape up any browned bits from the pan. Cook, stirring, until nearly all the wine is absorbed.
  7. 07
    Ladle in 1 cup of hot chicken broth and stir gently. When most of the liquid is absorbed, add another ladle of broth. Continue this process, stirring frequently and adding broth as needed, until the rice is creamy and al dente, about 18-20 minutes.
  8. 08
    Add the broccoli florets and 1/2 teaspoon salt during the last 6 minutes of cooking, stirring in with the rice and continuing to add broth as needed.
  9. 09
    Once the rice is tender and creamy and the broccoli just tender, return chicken (and accumulated juices) to the pan. Stir to combine and heat through, about 2 minutes.
  10. 10
    Remove from heat. Stir in Parmigiano Reggiano, lemon zest, lemon juice, parsley, and red pepper flakes.
  11. 11
    Taste and season with remaining salt and pepper if needed. Serve immediately, garnished with extra parsley and cheese.

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