Chicken And Lemon Risotto

Try this deliciously zesty risotto for an easy weeknight meal.

The ingredient of Chicken And Lemon Risotto

• 2 litres massel salt reduced chicken style liquid stock
• 80g butter
• 2 brown onions finely chopped
• 4 garlic cloves crushed
• 2 tsp fresh thyme leaves
• 3 cups arborio rice
• 1 2 cup dry white wine
• 1 tbsp extra virgin olive oil
• 4 x 200g chicken breast fillets
• 1 cup frozen peas
• 2 3 cup finely grated parmesan
• 100g baby spinach
• 50g feta crumbled
• 1 tsp finely grated lemon rind

The Instruction of chicken and lemon risotto

• bring stock to the boil in a covered saucepan over high heat reduce heat to low simmer until needed
• 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
• 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
• 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
• 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

fatContent: 589 613 calories
saturatedFatContent: 17 7 grams fat
carbohydrateContent: 9 8 grams saturated fat
sugarContent: 67 4 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 35 8 grams protein
sodiumContent: 95 milligrams cholesterol

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