Risotto with Chicken, Lemon, and Basil

By fuzzygroup

Ingredients

• 1 C. Arborio rice
• 4 c. low-sodium chicken broth
• 6 T. unsalted butter
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 1 rotisserie chicken, skin discarded, meat shredded into bit sized pieces (about 3 cups)
• 1/2 c. chopped fresh basil
• 2 t. grated zest and 2 T. juice from 1 lemon
• 1 C. grated parm. cheese, plus extra for serving
• salt and pepper

Details

Adapted from littleladiesinthekitchen.blogspot.com

Preparation

Step 1

1. Combine rice, 3 c. broth, and 2 T. butter in lg. bowl. Wrap tightly with plastic wrap and microwave until rice is softened and most of liquid is absorbed, 10-16 min.

2. Meanwhile, melt additional 2 T. butter in med. saucepan over med. heat. Stir in onion and cook until softened, about 3 min. Stir in garlic and cook until fragrant, about 30 sec. Stir in hot rice mixture and remaining broth and simmer, stirring constantly, until rice is tender, 5-7 min. Stir in chicken and cook until heated through, about 1 min.

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.

Note: If the finished risotto is too thick, stir in hot water, a few T. at a time, to adjust the consistency.