Chicken with currant–pine nut risotto

Total Time
45 min
15 min
30 min
While the classic method for making risotto can seem a little laborious, its creamy, comforting nature is totally worth the work. Once you’ve conquered its technique, consider it a versatile vehicle for a wide range of flavor variations. Here, sweet currants, pine nuts and parsley season the rice which makes the perfect accompaniment to the simple lemon chicken. If you don’t have white wine on hand, you can use broth in its place instead. This version is hearty on its own so to complete the meal you could partner it with light side like a mesclun salad to squeeze in a veggie serving.


Reduced sodium chicken broth

3 cup(s)

Olive oil

1 Tbsp


1 medium, finely chopped

Uncooked arborio rice

1¼ cup(s)

White wine

½ cup(s), dry


¼ cup(s)

Pine nuts

¼ cup(s)

Fresh parsley

¼ cup(s), chopped flat-leaf

Black pepper

¼ tsp, coarsely ground

Uncooked boneless skinless chicken breast

1 pound(s), 4 (1/4-pound)

Lemon zest

1 tsp, grated

Table salt

½ tsp


½ item(s), large, (4 wedges)


  1. To prepare the risotto, bring the broth to a boil in a medium saucepan. Reduce the heat and keep at a simmer.
  2. Heat the oil in a large nonstick saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, 3–5 minutes. Add the rice and cook until lightly toasted, 2–3 minutes.
  3. Add the wine and 1/2 cup of the broth to the onion-rice mixture. Cook, stirring until the liquid is absorbed. Continue to add broth, 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender and the mixture is creamy. (The cooking time from the first addition of broth should be 20–24 minutes.) Stir in the currants, pine nuts, parsley, and pepper.
  4. Sprinkle the chicken with the lemon zest and salt. Spray a nonstick skillet with nonstick spray and set over medium heat. Add the chicken and cook until lightly browned and just cooked through, about 5 minutes on each side. Transfer to a plate, let rest 5 minutes, then thinly slice on the diagonal. Serve with the risotto and lemon wedges.