Lemon-chicken risotto
10
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
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
1.75 cup(s), quartered
Uncooked boneless skinless chicken breast
0.75 pound(s)
Table salt
0.5 tsp
Black pepper
0.25 tsp
Uncooked onion(s)
1 small
Garlic
2 medium clove(s)
Uncooked arborio rice
1 cup(s)
Lemon zest
1 tsp
Lemon juice canned or bottled
2 Tbsp
Fresh parsley
0.25 cup(s)
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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