Chicken and lemon risotto

Try this deliciously zesty risotto for an easy weeknight meal.

The ingredient of Chicken and lemon risotto

1. 2 litres Massel salt reduced chicken style liquid stock
2. 80g butter
3. 2 brown onions, finely chopped
4. 4 garlic cloves, crushed
5. 2 teaspoons fresh thyme leaves
6. 3 cups arborio rice
7. 1/2 cup dry white wine
8. 1 tablespoon extra virgin olive oil
9. 4 x 200g chicken breast fillets
10. 1 cup frozen peas
11. 2/3 cup finely grated parmesan
12. 100g baby spinach
13. 50g feta, crumbled
14. 1 teaspoon finely grated lemon rind

The instruction how to make Chicken and lemon risotto

1. Bring stock to the boil in a covered saucepan over high heat. Reduce heat to low. Simmer until needed.
2. Melt butter in a large heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic and thyme. Cook for 1 minute or until fragrant. Add rice. Cook, stirring, for 1 minute. Add wine. Simmer for 1 to 2 minutes or until reduced by half.
3. Add 1/2 cup hot stock to rice mixture. Cook, stirring constantly, until stock has absorbed. Repeat with remaining hot stock, 1/2 cup at a time, until liquid has absorbed and rice is tender.
4. Meanwhile, heat oil in a frying pan. Cook chicken for 7 to 8 minutes each side or until browned and cooked through. Transfer to a plate. Cover to keep warm.
5. Stir peas, parmesan and spinach into risotto. Season with salt and pepper. Set aside, covered, for 2 minutes or until peas are tender. Slice the chicken. Spoon the risotto into bowls. Top with chicken. Sprinkle with fetta and lemon rind.

Nutritions of Chicken and lemon risotto

calories: 589.613 calories
calories: 17.7 grams fat
calories: 9.8 grams saturated fat
calories: 67.4 grams carbohydrates
calories:
calories:
calories: 35.8 grams protein
calories: 95 milligrams cholesterol
calories: 1056 milligrams sodium
calories: https://schema.org
calories: NutritionInformation