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Chicken Risotto with Lemon


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  • 2 Tbsp. EVOO
  • 2 Tbsp. butter
  • 2 medium leeks. remove thick green tops and thinly slice
  • 4 oz. sliced mushrooms
  • 3 cloves of garlic, diced
  • 3/4 Tsp dried thyme
  • 2 cups Arborio rice
  • 1 1/2 cups dry white wine
  • 4 cups chicken stock
  • 1 cup water, as needed
  • Zest and juice of 1/2 lemon
  • 2 cups cooked chicken, cubed
  • coarse salt and fresh ground pepper
  • 3/4 C Parmesan and Romano cheese



Step 1

Add olive oil and butter to a large, deep skillet. Heat to medium. When butter has melted add the leeks and saute for 1 minute or until translucent. Add garlic and thyme, mushrooms and sauté. Next, add the Arborio rice and wine. Stir 1-2 minutes or until wine is absorbed. Stir in 3 C broth/stock. Reduce heat to medium/low and simmer, uncovered, until broth is absorbed, stirring occasionally, for about 15 minutes. Add the lemon zest at this time along with the remaining 2 1/4 C broth. You will see that the rice is becoming tender and creamy. Now you can fold in the chicken and cheese. Give a few squeezes on the lemon and add as much juice as you want, to taste. I like a heavy lemon taste so I squeezed all of the juice I could from this lemon. Reduce heat to low and continue to gently stir the rice, letting the flavors mingle.

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