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LEMON RISOTTO WITH PAN-ROASTED CHICKEN

#LEMON #RISOTTO #WITH PAN-#ROASTED #CHICKEN

CREAMY LEMON RISOTTO WITH CRISPY PAN ROASTED ROSEMARY CHICKEN IS AN EASY, DELICIOUS FAMILY RECIPE. PERFECT FOR ANYTHING FROM WEEKNIGHT MEALS TO DINNER PARTIES.

LEMON RISOTTO WITH PAN-ROASTED CHICKEN

Ingredients

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
  •  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

Instructions

  • Pre-heat the oven to 200º/390ºF. 
  • Season the chicken breasts with salt, pepper and finely chopped rosemary on both sides. 
  • Add olive oil to an oven-safe pan and sear the chicken, skin-side down, over high heat until golden brown. Place the pan into the oven and allow to roast for 15-20 minutes (depending on size and if you are using bone-in chicken) or until the chicken breasts just cooked through. Remove and allow to rest. 
  • In the meantime, add 2 tablespoons of olive oil to a large, deep pan and sauté the onion until soft and translucent. Add the garlic and lemon zest and cook for 30 seconds before adding the risotto rice. 
  • Allow the rice to toast for a minute, stirring to coat in the oil, then pour in the wine. Stir to combine and allow the rice to simmer until reduced. 
  • Reduce the heat and add the chicken stock, one ladle at a time, stirring to incorporate until the rice is creamy and cooked to your preference. 
  • Stir in the Mascarpone, Parmesan and lemon juice then season to taste. 
  • Slice the chicken breasts and serve on the creamy lemon risotto. 
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