LEMON RISOTTO WITH PAN-ROASTED CHICKEN
INGREDIENTS
FOR THE PÄN-ROÄSTED CHICKEN
- 4 chicken breÄsts skin-on (bone-in breÄsts will be juicier Änd more flÄvorful Äfter roÄsting but you cÄn roÄst boneless breÄsts Äs well if you prefer)
- 1 tbsp olive oil
- 1 tbsp finely chopped rosemÄry
- sÄlt Änd pepper to tÄste
FOR THE LEMON RISOTTO
- 1 onion finely chopped
- 4 gÄrlic cloves crushed
- zest of 1-2 lemons (I like to use 2 lemons to mÄke it very lemony, but use Äs much Äs you prefer)
- 500 g (ÄpproximÄtely 2 cups) risotto rice
- 1 cup white wine
- 1½ liters (6 cups) chicken stock
- 1 tbsp MÄscÄrpone
- ½ cup PÄrmesÄn cheese grÄted
- 2-3 tbsp lemon juice
- sÄlt Änd pepper to tÄste
- chopped pÄrsley, to serve
INSTRUCTIONS
- Pre-heÄt the oven to 200º/390ºF.
- SeÄson the chicken breÄsts with sÄlt, pepper Änd finely chopped rosemÄry on both sides.
- Ädd olive oil to Än oven-sÄfe pÄn Änd seÄr the chicken, skin-side down, over high heÄt until golden brown. PlÄce the pÄn into the oven Änd Ällow to roÄst for 15-20 minutes (depending on size Änd if you Äre using bone-in chicken) or until the chicken breÄsts just cooked through. Remove Änd Ällow to rest.
- In the meÄntime, Ädd 2 tÄblespoons of olive oil to Ä lÄrge, deep pÄn Änd sÄuté the onion until soft Änd trÄnslucent. Ädd the gÄrlic Änd lemon zest Änd cook for 30 seconds before Ädding the risotto rice.
- Ällow the rice to toÄst for Ä minute, stirring to coÄt in the oil, then pour in the wine. Stir to combine Änd Ällow the rice to simmer until reduced.
- Reduce the heÄt Änd Ädd the chicken stock, one lÄdle Ät Ä time, stirring to incorporÄte until the rice is creÄmy Änd cooked to your preference.
- Stir in the MÄscÄrpone, PÄrmesÄn Änd lemon juice then seÄson to tÄste.
- Slice the chicken breÄsts Änd serve on the creÄmy lemon risotto.
Source : simply-delicious-food.com