Lemon chicken risotto

Name: Lemon chicken risotto
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: Chicken stock (about 1litre); 60g butter; 1 small onion, peeled and finely chopped; 2 leeks, cleaned, halved lengthwise and finely sliced; 300g risotto rice, eg Arborio or Canaroli; A glass of white wine OR dry vermouth (eg Martini Bianco); About 100g leftover cooked chicken, roughly chopped; Juice of 1 lemon; 3 or more tbsp grated Parmesan (Parmigiano Reggiano)

7 steps

Prep:5minCook:40min

Perfect for using up leftover cooked chicken scraps after a Sunday roast. Make real chicken stock with the carcass.

Updated at: Thu, 17 Aug 2023 10:02:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories592.4 kcal (30%)

Total Fat19.3 g (28%)

Carbs75.4 g (29%)

Sugars6.4 g (7%)

Protein16.6 g (33%)

Sodium434.9 mg (22%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 litreChicken stock

60gbutter

1onion

small, peeled and finely chopped

2leeks

cleaned, halved lengthwise and finely sliced

300grisotto rice

eg Arborio or Canaroli

white wine

OR dry vermouth, eg Martini Bianco

100gchicken

leftover, cooked, roughly chopped

1juice of lemon

3 Tbspgrated Parmesan

Parmigiano Reggiano

Instructions

Step 1

Put the stock into a large pan, bring to a simmer and keep hot over a low heat.

Step 2

In another large pan, melt half the butter, stor in the chopped onion and leeks. Soften over a low heat for a couple of minutes - not too long or the onion goes sweet and dominates.

Step 3

Add the rice and stor over the heat for 1 minute

Step 4

Add the wine/vermouth, increase the heat and stir until most of the liquid is gone

Step 5

Add a couple of ladles of hot stock. Stir. Let it absorb. When getting dry, add another ladle and repeat. Keep going until the rice is cooked - about 20-25mins, taste to check.

Step 6

Add the chicken and half the lemon juice. Stir until hot. Season. Taste - add more lemon juice if needed.

Step 7

Finally add the remaining butter and most of the Parmesan stir and serve. Reserve some parmesan to sprinkle on top.