Chicken Risotto with Lemon

Chicken Risotto with Lemon
Chicken Risotto with Lemon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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