How to Prepare Delicious Chicken Risotto with Lemon and Garlic

Chicken Risotto with Lemon and Garlic. The rice should be creamy, but firm to the bite. Stir in the lemon juice and mixed herbs, then divide between two plates or bowls. Add the grated parmesan and serve immediately.

Heat the olive oil in another heavy saucepan. Add the onion and garlic and cook slowly until they soften but do not color. Stir in the rice and cook a minute or too longer. You can cook Chicken Risotto with Lemon and Garlic using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken Risotto with Lemon and Garlic

1. It's 3 Tbsp of Olive Oil.
2. You need 1 of Large Onion, finely chopped.
3. It's 2 of Garlic Cloves, crushed.
4. Prepare 300 g of Risotto Rice.
5. Prepare 1.5 L of Chicken Stock.
6. Prepare 200 g of Frozen Peas.
7. It's 200 g of Chicken Breast, cut into strips.
8. You need 2 Tbsp of Lemon Juice.
9. It's of Mixed Herbs.
10. Prepare 40 g of Parmesan Cheese, grated.

Allow the rice to toast for a minute, stirring to coat in the oil, then pour in the wine. Stir to combine and allow the rice to simmer until reduced. This meal has creamy and rich all over it: a richly decadent lemon garlic herb butter adorns the seasoned chicken with aplomb. The pea risotto, quicker and less of an arm workout than normal, is all about the creaminess, and the deliciousness.

Chicken Risotto with Lemon and Garlic instructions

1. Heat 1tbsp of oil in a deep pan, cook chicken strips until nearly cooked through. Then take out of pan and set aside..
2. Heat the remaining oil in the deep pan, add the onion and cook on medium heat until it is soft and translucent..
3. Add the garlic and cook for a further minute..
4. Stir in the rice, coating it with the oil..
5. Add the stock a ladle at a time for approximately 20 minutes until the rice is almost cooked..
6. Add the peas and cooked chicken, then heat for about 5 minutes until the risotto is piping hot throughout. The rice should be creamy, but firm to the bite..
7. Stir in the lemon juice and mixed herbs, divide into bowls and serve immediately with parmesan..

And have we mentioned it's cheesy, too? Add the remaining tbsp of butter and add the onion and sauté for a minute until softened and then add the garlic, lemon zest, thyme and the orzo. Cook the garlic and toast the orzo for a minute until the garlic and thyme are very fragrant and then add the wine to deglaze the pan (scrape the bottom of pan clean). Wash the lemon and finely grate the zest. Place the chicken strips in a deep tin.