Lemon Chicken Risotto
User Reviews
5
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Total Time
1 hr
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Servings
4
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Course
Main Course
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Cuisine
American
Lemon Chicken Risotto
Description
Lemon Chicken Risotto starts by seasoning and pan-searing boneless skinless chicken thighs until golden and cooked through, then slicing them for serving. Arborio rice is toasted in butter before minced garlic is added, followed by deglazing with dry white wine. Warm chicken stock is added incrementally, stirred constantly as the rice absorbs liquid, ensuring a creamy texture while remaining tender with a slight bite.
Lemon zest and chopped herbs like basil and parsley fold into the risotto near the end, enhancing citrus freshness and herbaceous flavor. Grated Parmesan cheese enriches the dish and binds the creamy risotto. The cooked chicken is served on or with the risotto, creating a harmonious balance of hearty protein and fresh, creamy rice. Lemon wedges can be served alongside to add more brightness if desired.
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon lemon pepper seasoning
- 2 tablespoons olive oil
- 1 tablespoon butter unsalted
- 1 1/2 cups arborio rice
- 3 garlic minced, cloves
- 1 cup white wine dry
- 4 to 5 cups chicken stock warmed, low-sodium
- 1 teaspoon lemon zest freshly grated
- 4 scallion sliced into 1-inch long pieces
- 1/4 cup Parmesan Cheese freshly grated
- 1 tablespoon basil plus extra for topping, fresh, chopped
- 1 tablespoon parsley plus extra for topping, fresh, chopped
- salt for seasoning
- black pepper for seasoning
- lemon wedges for serving
Instructions
- Pat the chicken completely dry with paper towels. Season with the salt, garlic powder and lemon pepper. Heat the oil in a large saucepan over medium heat. Once hot, add the chicken and cook on both sides until golden brown and cooked through, about 4 to 5 minutes per side. Remove the chicken and plate it on a cutting board. Once cool, slice into pieces.
- With the saucepan still hot, add the butter. Add the rice and stirring often, toast the rice until it’s somewhat translucent, about 5 minutes. Stir in the garlic and cook for another minute. Stir in the white wine, constantly stirring or at least stirring every minute or so, until the rice absorbs the wine. Once the wine is absorbed, add in 1 1/2 cups of the stock, stirring until the rice absorbs the liquid like it did with the wine. Repeat this 2 to 3 more times, until all stock has been added and the rice is al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
- Stir in the scallions, lemon zest, parmesan, basil and parsley. Taste and season the rice additionally, more salt or pepper if needed. This will differ on the salt level in your stock, so don’t be afraid to add more. Stir in the sliced chicken. Serve immedaitely with extra chopped herbs on top and lemon wedges on the side.
User Reviews
Overall Rating
5
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