Pan-roasted Chicken and Lemon Risotto
This fresh and creamy pan-roasted Chicken and lemon Risotto is easy to prepare for the whole family, or when you want to curl up at the couch to binge-watch with a warm bowl in your hands.
Its flavor is fresh because of the olive oil, parsley, and, of course, the lemon. But it still has this creamy risotto owned taste combined with juicy pan-roasted chicken.
Roasted chicken. Just the sentence in itself stimulates in all sorts of ways. It puts every sense te work. I’ll repeat it; Roasted chicken. Can you feel your nose rising a bit already, as you smell it? The somewhat sharp, aromatic flavour that invades. It instantly brings up all kinds of memories, old memories from a long time ago but also fresh memories from not that long ago.
That’s so fascinating about the smell. You could stand somewhere, at a market or a strange country during holidays, and you smell something, right away your memory goes back fourteen years ago to a place you forgot you ever been there, with a person you might not have been talking to or years. But the sense, it burned that moment in your memory.
Lemon – Preparing lemon the right way gives this creamy risotto a bit of freshness.
Cumin – To spice things up a little.
Olive oil – Not the expensive one. We’re just going to use it to extract the flavor from the onions, and then toast the rice.
Onion – I like onion with my chicken. But if you want to keep it more traditional, shallot is the way to go.
Parsley – To add a bit more freshness, this green helps a lot! It adds a bit of depth.
Butter and Parmesan cheese – YES! YES! YES!
Carnaroli rice – It’s just the best rice when you want to make your risotto as creamy as possible, which we want.
Chicken breast – Juicy, tender sliced chicken breast with a good sear on it will be the perfect combination with fresh lemon and creamy risotto. You could replace it with skin and boneless chicken thighs. Although they have a more robust flavor, they also contain more fat.
Chicken broth – If you can make your own, I’ll promise you you’re risotto will taste so, so much better. But if you are in a hurry, you could also use cubes. The vegetable broth will work too.
Dry white wine – It’s additional. I normally use the whine I am going to drink. However, it should be dry and white.
Grill pan – Use a pot with a thick/ heavy bottom that can hold the heat. A grill will make those beautiful stripes, but a cast-iron skillet will also work perfectly for a nice sear.
Saute-Pan – A wide, heavy-bottomed saute pan. Wide, so the broth can evaporate more quickly, and the rice will cook more evenly.
Stockpot – Filled with broth or stock to add to the risotto.
Mixing bowl – To give the chicken breasts a little marinate before searing them.
Cutting board & Kitchen knife
Pan-roasted Chicken and Lemon Risotto
- 1 Lemon
- 3 tsp Olive oil
- 9 ounces or 250 grams Boneless and skinless chicken breast
- 5,5 ounces or 160 grams Carnaroli rice or Arborio rice
- 1 tsp Parsley Finely chopped
- 4 tsp or 20 grams Butter flakes
- 4 tsp or 20 grams Parmesan Grated
- ½ cup or 50 ml Dry white wine
- 4 cups or 1 l Chicken (or vegetable) broth
- Put the broth on high heat so, it is almost boiling when you arrive at the rice part.Take a peeler and peel off the skin, an inchwide length, of the lemon, from top to bottom. Blanch it, and then cut it into tiny pieces. Now, cut the lemon in half, squeeze it and save the juice.
- Slice the boneless and skinless chicken breasts into strips of one inch/ 2/3 centimeters. In a bowl, mix the chicken with two tablespoons of olive oil and some salt and pepper.
- Put a saute pan on low heat and let it get hot and add olive oil. Then gently fry the chopped onion with a pinch of salt and a teaspoon of cumin till it gets soft. Add the rice and stir it till it gets warm, has a nutty smell, and gets a bit translucent.
- Put a grill pan on high heat and let it get hot. Turn up the heat on the saucepan to medium, add the wine. Wait till all the wine is evaporated and absorbed, while gently stirring the rice. Then, add one tablespoon of lemon juice and a big ladle of broth. Once the broth is absorbed, add a new spoon. Keep repeating this till the rice is ready; it should take about 16 to 19 minutes. When the rice is alsmost done, add another tablespoon of lemon juice.
- Meanwhile, grill the chicken till done. Should take 6 to 8 minutes. When they're finished, cut them in thin slices.
- If the rice has the consistency you want, put the fire out. Now, add the finely cut lemon peel, chopped parsley, parmesan, butter, slices of chicken, and give it one last stir. Cover the pan and let it rest for a minute. You’re ready to serve.