Lemon Herb Chicken Risotto Recipe

About this recipe

Lemon Herb Chicken Risotto is a delightful Italian dish that combines tender, seasoned chicken with creamy Arborio rice. This dairy-free recipe is perfect for those looking for a comforting yet light dinner option. The risotto is cooked with chicken stock and finished with fresh lemon zest and parsley, creating a vibrant flavor profile. Easy to prepare in under an hour, this dish is ideal for a cozy weeknight meal or a casual dinner gathering. Packed with 40g of protein per serving, it’s a great choice for gym-goers or anyone aiming to maintain their health goals while enjoying a flavorful, hearty dinner. Pair it with a crisp side salad or steamed vegetables for a complete meal.

Ingredients

• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• 1 Kg Carpi Arborio Risotto Rice, 1Kg
• - Biona Capers In Olive Oil
• 50G Black Garlic Cloves, 50G
• 250 G Onion Shallots 300g
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• 255G Fish Said Fred Asc Butterflied Sea Bass With Parsley And Lemon Zest
• - Schwartz Flat Leaf Parsley
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 75G Greenfields Hot Wings Seasoning, 75G
• 75Cl Lillet Blanc White Wine-Based Aperitif
• 80 g Mozzarisella Granri Plant Based Grated Parmesan Style 80G
• - Sussex Wholefoods Organic Deodorised Cocoa Butter

Instructions

1. 1. Dice the chicken breast into bite-sized pieces and season with salt, pepper, and Italian seasoning.
2. 2. Heat 1 tablespoon of olive oil in a large pan and sauté the chicken until golden and cooked through, about 6-8 minutes. Remove and set aside.
3. 3. Finely chop the onion and garlic. In the same pan, add the remaining olive oil and sauté the onion until translucent, about 3 minutes.
4. 4. Add the garlic and cook for an additional minute, stirring to release its aroma.
5. 5. Stir in the Arborio risotto rice and toast lightly for 2 minutes to enhance its flavor.
6. 6. Gradually add the chicken stock, one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding more.
7. 7. After 15 minutes of cooking, return the cooked chicken to the pan and mix well.
8. 8. Add the lemon zest and chopped parsley, stirring to combine and brighten the dish.
9. 9. Taste and adjust seasoning with additional salt and pepper if needed.
10. 10. Continue cooking until the rice is creamy and al dente, about 5 more minutes.
11. 11. Plate the risotto and garnish with extra parsley for a fresh finish.