Chicken with currant–pine nut risotto
Reduced-sodium chicken broth
1 medium, finely chopped
Uncooked arborio rice
½ cup(s), dry
¼ cup(s), chopped flat-leaf
¼ tsp, coarsely ground
Uncooked boneless skinless chicken breast(s)
1 pound(s), 4 (1/4-pound)
1 tsp, grated
½ medium, (4 wedges)
- To prepare the risotto, bring the broth to a boil in a medium saucepan. Reduce the heat and keep at a simmer.
- 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.
- 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.
- 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.