Risotto with Chicken, Lemon, and Basil

By Venzie

Store-bought rotisserie chicken worked perfectly for this recipe. We just discarded the skin and shredded the meat into bite-sized pieces. To speed up the cooking for the rest of our Risotto with Chicken, Lemon, and Basil recipe, (and to cut down on stirring), we came up with an unconventional method: We microwaved the rice first with chicken broth and butter before simmering on the stovetop.

For the creamiest texture, we found imported Arborio rice, an Italian-grown, short-grain rice, offered the creamiest texture. Other types of medium or short-grain rice didn’t work nearly as well.

Ingredients

• 1 cup Arborio rice
• 4 cups low-sodium chicken broth
• 6 tablespoons unsalted butter
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
• 1/2 cup chopped fresh basil
• 2 teaspoons grated zest and 2 tablespoons juice from 1 lemon
• 1 cup grated Parmesan cheese, plus extra for serving
• Salt and pepper

Details

Adapted from moyparkchicken.com

Preparation

Step 1

Serves 4

If the finished risotto is too thick, stir in hot water, a few tablespoons at a time, to adjust the consistency


1. Combine rice, 3 cups broth, and 2 tablespoons butter in large bowl. Wrap tightly with plastic wrap and microwave until rice is softened and most of liquid is absorbed, 10 to 16 minutes.

2. Meanwhile, melt additional 2 tablespoons butter in medium saucepan over medium heat. Stir in onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in hot rice mixture and remaining broth and simmer, stirring constantly, until rice is tender, 5 to 7 minutes. Stir in chicken and cook until heated through, about 1 minute.

3. Off heat, stir in basil, lemon zest, lemon juice, Parmesan, and remaining butter. Season with salt and pepper. Serve, passing additional Parmesan at table.