Lemon risotto with pan-roasted chicken

Crispy pan-roasted chicken on creamy lemon risotto is an easy, delicious family recipe. Just as perfect for weeknight meals as it is for dinner parties.

Lemon risotto with pan-roasted chicken

For the pan-roasted chicken
4 chicken breasts skin-on (bone-in breasts will be juicier and more flavorful after roasting but you can roast boneless breasts as well if you prefer)
1 tbsp olive oil
1 tbsp finely chopped rosemary
salt and pepper to taste
For the lemon risotto
1 onion finely chopped
4 garlic cloves crushed
zest of 1-2 lemons (I like to use 2 lemons to make it very lemony, but use as much as you prefer)
500 g (approximately 2 cups) risotto rice
1 cup white wine
1½ liters (6 cups) chicken stock
1 tbsp Mascarpone
½ cup Parmesan cheese grated
2-3 tbsp lemon juice
salt and pepper to taste
chopped parsley, to serve

Pre-heat the oven to 200º/390ºF. 
Season the chicken breasts with salt, pepper and finely chopped rosemary on both sides. 
Full Instructions recipe visit: simply-delicious-food.com

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