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!
Made by Véronique
Published at 2021-08-13, this recipe is for 4 persons persons and takes 45 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-11-08
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.
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!
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.
Your email address will not be published. Required fields are marked with *
Since 2014 the tastiest recipes from all over the world! Completely free.
To the content of Ohmydish no rights can be derived in any way.
All rights reserved. Texts on this website may never be copied without permission.
There aren't any comments left behind yet you can be the very first to comment!