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Lemon Risotto with Chicken Breast

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Lemon Risotto with Chicken Breast

The perfect lemon risotto with chicken breast recipe with a picture and simple step-by-step instructions.

  • 3 Pc. Shallots
  • 3 tbsp Olive oil
  • 300 g Risotto rice
  • 150 ml White wine dry
  • 1 l Broth
  • 5 Pc. Chicken breast fillet
  • Salt and pepper
  • 1 Pc. Clove of garlic
  • 1 Pc. Rosemary sprig
  • Lemon juice
  • 6 tbsp Grated Parmesan
  1. Peel shallots, dice finely and sauté in heated oil. Add rice and sauté as well. Gradually pour in the wine and broth and let it soak for about 30 minutes.
  2. Wash the chicken breast, pat dry, season with salt and pepper. Fry in butter on all sides, add crushed garlic and rosemary. Cook the chicken breast for about 10 minutes, turning again and again and pouring butter over a spoon.
  3. Season the risotto with Parmesan, butter, pepper and salt. Arrange the chicken breast with risotto on a plate.
Dinner
European
lemon risotto with chicken breast

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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