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Lemon and spinach risotto with grilled chicken
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Try a refreshing summer risotto with tangy flavors, served with juicy grilled chicken.
Ingredients:
  • 1 1/2 litres chicken style liquid stock
  • 25g butter
  • 1 large brown onion, finely chopped
  • 600.00 gm arborio rice
  • 40.00 ml finely chopped fresh sage leaves
  • 2 tsp finely grated lemon rind
  • 3 x 200g chicken breast fillets
  • 250.00 ml grated parmesan
  • 100g baby spinach
Instructions:
  • In a large saucepan, combine stock and 3 cups of cold water over medium heat. Cook until mixture begins to simmer, about 10 minutes. Reduce heat to low to keep warm.
  • In a large, heavy-based saucepan, melt butter with half the oil over medium heat. Saute onion and garlic for 5 minutes until onion softens. Add rice and stir. Reduce heat to low. Pour in 1/2 cup of stock mixture, stirring until absorbed. Continue adding stock, 1/2 cup at a time, stirring until rice is creamy and tender.
  • Combine half of the sage and lemon rind with the remaining oil in a medium bowl. Add the chicken and toss until coated in the oil mixture. Heat a large frying pan over medium-high heat, then cook the chicken for 3 to 4 minutes on each side until it is fully cooked. Slice the chicken thickly and cover to keep warm.
  • Fold in Parmesan cheese to the creamy risotto. Set aside half of the risotto. To the remaining half, mix in fresh spinach, the rest of the sage, and lemon zest. Heat everything through for 1 to 2 minutes. Season with salt and pepper. Serve the risotto topped with sliced chicken.

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