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Lemon risotto with pan-roasted chicken

Alida Ryder, Simply Delicious
  • 35 minutes
  • Serves 4

INGREDIENTS

4

Chicken breasts

4

Garlic cloves

1

Lemons, zest of

1

Onion

1

fresh Italian parsley

1 tbsp

Rosemary

1 1/2 l

Chicken stock

2 tbsp

Lemon juice

500 g

Risotto rice

2

Salt and pepper

1 tbsp

Olive oil

1 tbsp

Mascarpone

1/2 cup

Parmesan cheese, grated

1 cup

White wine


NOTES

  • Serve with lemon asparagus

    Ashley Driggs • 2020-03-18

  • use fresh rosemary

    Favoreats (official) • 2019-06-22

  • the risotto took a little over an hour to cook, so plan accordingly...definitely get the risotto going before starting the chicken. this makes A LOT of risotto. 4 servings this recipe indicates is about 2x what is needed for the 6 of us. I substitute fresh mozzarella or burrata for marscapone. Italian (leafy) parsley is the way to go. I sliced the chicken breasts to about 1/3 inch thick. use fresh rosemary. try WITHOUT lemon zest.

    Chandler Horsley • 2019-04-14

10 people Recommend This Recipe