Lemon And Chicken Risotto


This lemon and chicken risotto is extremely satisfying, and includes artichokes and cheese. Both fresh and savoury at the same time, it’s perfect for summer!

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Lemon and chicken risotto
Veronique van Ohmydish

Made by Véronique

Published at 2021-08-13, this recipe is for 4 people and takes 45 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 12-03-2022

45 minutes 4 people Main course
Lemon and chicken risotto


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  • 3 chicken breasts
  • 300 grams of risotto rice
  • 1 shallot
  • 3 garlic cloves
  • a generous splash of dry white wine
  • about 750 ml chicken stock
  • half a lemon
  • a handful of artichoke hearts
  • generous handful of grated parmesan cheese
  • olive oil
  • salt and pepper to taste
  • parsley for garnish
Lemon and chicken risotto ingredients
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Kitchen equipment

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  • chopping board & chef's knife
  • medium saucepan
  • ladle
  • deep frying pan
  • silicone spatula
  • citrus zester
  • lemon juicer

Lemon And Chicken Risotto

45 minutes 4 people Main course

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Preparation – 15 minutes

peel and finely chop the shallot and garlic. Remove any excess fat and sinew from the chicken breasts and cut them into cubes.

heat the chicken stock and cut the artichoke hearts in half.

Lemon and chicken risotto
Lemon and chicken risotto

Finishing the lemon risotto with chicken – 30 minutes

heat a dash of olive oil in a deep frying pan and fry the shallot and garlic for a few minutes. Fry the chicken pieces for a few minutes. Add the rice and sauté until it is translucent.

add a splash of white wine and let it simmer over medium heat until all the wine has been absorbed.

add one ladleful of stock at a time, only adding the next one when the previous one has been fully absorbed. The rice may be cooked before you've used all the stock. It is also possible that the rice may not be fully cooked when all the stock is used up, in which case you will need a little more stock.

grate the zest of the lemon and squeeze out the juice. Stir into the risotto, along with the artichoke hearts. Season with salt and pepper.

garnish with parsley, if desired, and serve with grated parmesan cheese. Enjoy your meal!

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Lemon And Chicken Risotto: frequently asked questions

Which rice is best for risotto?

The most commonly used rice for risotto is Arborio rice. You can also use Vialone Nano or Carnaroli. The type of rice grain also determines the creaminess and texture of your risotto.

Which cheese is best in risotto?

You can use parmesan cheese for risotto, but Grana Padano is also very tasty and usually a bit cheaper.