Lemon risotto with chicken
Creamy risotto with Parmesan and lemon, with chicken.
Active time40 min
Cooking25 min
Total1 hResting : 2 min
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Ingredients
- 1 lemon
- 80 g shallots
- 40 g butter
- 80 g Parmesan
- 200 g cooked chicken breast
- 1 l vegetable stock
- 320 g dry arborio rice
Preparation
Peel and chop the shallots. Wash the lemon, grate its zest and squeeze out the juice. Grate the Parmesan. Heat the stock and keep it simmering.
1 lemon80 g shallots80 g Parmesan1 l vegetable stock- knife
- grater
- saucepan
Melt 20 g of butter in a sauté pan. Cook the shallots for 3 minutes, add the rice and stir for 2 minutes. Add the stock a ladleful at a time, stirring and allowing each addition to be absorbed before adding the next, for 18 to 20 minutes.
40 g butter320 g dry arborio rice- sauté pan
- ladle
Prepare 200 g cooked chicken breast. Cut the already cooked chicken into small pieces. Add everything to the dish. Remove from the heat and add the remaining butter, Parmesan, zest and a spoonful of lemon juice. Taste before adding more juice. Cover and leave to rest for 2 minutes.
200 g cooked chicken breast- sauté pan
- knife
- chopping board
Allergens
- Celery
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration