Chicken and lemon risotto

Chicken and lemon risotto

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Try this deliciously zesty risotto for an easy weeknight meal.

The ingredient of Chicken and lemon risotto

  1. 2 litres Massel salt reduced chicken style liquid stock
  2. 80g butter
  3. 2 brown onions, finely chopped
  4. 4 garlic cloves, crushed
  5. 2 teaspoons fresh thyme leaves
  6. 3 cups arborio rice
  7. 1/2 cup dry white wine
  8. 1 tablespoon extra virgin olive oil
  9. 4 x 200g chicken breast fillets
  10. 1 cup frozen peas
  11. 2/3 cup finely grated parmesan
  12. 100g baby spinach
  13. 50g feta, crumbled
  14. 1 teaspoon finely grated lemon rind

The instruction how to make Chicken and lemon risotto

  1. Bring stock to the boil in a covered saucepan over high heat. Reduce heat to low. Simmer until needed.
  2. Melt butter in a large heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic and thyme. Cook for 1 minute or until fragrant. Add rice. Cook, stirring, for 1 minute. Add wine. Simmer for 1 to 2 minutes or until reduced by half.
  3. Add 1/2 cup hot stock to rice mixture. Cook, stirring constantly, until stock has absorbed. Repeat with remaining hot stock, 1/2 cup at a time, until liquid has absorbed and rice is tender.
  4. Meanwhile, heat oil in a frying pan. Cook chicken for 7 to 8 minutes each side or until browned and cooked through. Transfer to a plate. Cover to keep warm.
  5. Stir peas, parmesan and spinach into risotto. Season with salt and pepper. Set aside, covered, for 2 minutes or until peas are tender. Slice the chicken. Spoon the risotto into bowls. Top with chicken. Sprinkle with fetta and lemon rind.

Nutritions of Chicken and lemon risotto

fatContent: 589.613 calories
saturatedFatContent: 17.7 grams fat
carbohydrateContent: 9.8 grams saturated fat
sugarContent: 67.4 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 35.8 grams protein
sodiumContent: 95 milligrams cholesterol

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