Risotto with lemon, chicken and basil

By Beckysbaking

Ingredients

• 1 cup Arborio rice
• 4 cups low-sodium chicken broth
• 6 TB unsalted butter
• 2 garlic cloves, minced
• 3 cups bite-sized cooked chicken (about 1 rotisserie chicken with skin discarded)
• 1/2 cup chopped fresh basil
• 2 tsp lemon zest and 2 TB lemon juice from 1 lemon
• 1 cup grated parmesan cheese
• salt and pepper

Preparation

Step 1

1. Combine rice, 3 cups broth, and 2 TB butter in a large microwave safe bowl. Wrap tightly with plastic wrap and microwave until rice is softened and most of liquid is absorbed, about 12 minutes.
2. Meanwhile, melt additional 2 TB butter in a large saucepan over medium heat. 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. Stir in chicken and cook until heated through, about 1 minute.
3. Off heat, stir in basil, lemon zest, juice, parmesan and remaining butter. Seaon with salt and pepper. Serve.