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Lemon-chicken risotto

Lemon-chicken risotto

7
Points®
Total Time
1 hr 5 min
Prep
15 min
Cook
45 min
Serves
4
Difficulty
Moderate
Like polenta, risotto used to be known as a peasant dish in Italy. But there’s nothing plain about this flavorful one-dish chicken risotto that combines the bright flavor of lemon with a classic and well-loved creamy blend of rice and cheese. While canned or bottled lemon juice will suffice, feel free to juice the lemons you’re using for the zest for a fresh option. You will need 1 medium lemon to yield the zest and juice needed for this dish. If you’re out of broth and the risotto still isn’t the right texture, you can add a half-cup of water until the mixture is creamy.

Ingredients

Olive oil

3 tsp

Reduced sodium chicken broth

5 cup(s)

Canned artichoke hearts, drained

1¾ cup(s), quartered

Uncooked boneless skinless chicken breast

¾ pound(s)

Table salt

½ tsp

Black pepper

¼ tsp

Onion

1 small, chopped

Garlic

2 clove(s), minced

Uncooked arborio rice

1 cup(s)

Lemon zest

1 tsp, grated

Lemon juice canned or bottled

2 Tbsp

Fresh parsley

¼ cup(s), chopped

Grated Parmesan cheese

3 Tbsp

Instructions

  1. Heat 1 teaspoon oil in medium skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add to skillet and cook until browned and cooked through, 5–6 minutes per side. Transfer to cutting board and cool 5 minutes. Cut into 1/2-inch cubes.
  2. Return same skillet to medium-high heat and add artichoke hearts; cook, stirring occasionally, until lightly browned, 4–5 minutes. Transfer artichokes to medium bowl and add chicken.
  3. Bring broth to boil in small saucepan; reduce heat so broth just simmers.
  4. Heat remaining 2 teaspoons oil in medium saucepan over medium-high heat. Add onion and garlic and cook until softened, about 2 minutes. Add rice and cook, stirring, until outer grain is translucent, about 1 minute. Add 1 cup broth and stir until absorbed. Continue to add broth, 1/2 cup at a time, stirring until absorbed before adding more. Keep stirring and adding broth until rice is just tender and firm to the bite, and mixture is creamy; cooking time should be about 20 minutes from first addition of broth.
  5. Add reserved chicken and artichokes and the lemon zest and juice with last addition of broth. Remove from heat. Stir in parsley, Parmesan, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and serve at once.
  6. Serving size: 1 cup

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