Spicy Lemon Chicken Risotto

Recipe by Jac8136

Risotto is one of the most satisfying meals to make. The key is patience! Add the stock slowly and stir constantly!

Top Review by Chef Kate

Really quite lovely--I used frozen spinach (not by choice--what was available) and I cut the chicken into small pieces as suggested as an alternative. I think this was a mistake--I should have left the chicken whole and grilled it and then cut it up--it would have been, I think, juicier. However, the risotto was lovely--more than 2 servings, but since it was delicious, we had no complaints about there being more than enough for two. When I make this again, I will perhaps add more spice and something to make it make it even creamier. Thank you for a lovely meal!

Ingredients Nutrition


  1. Combine the cumin, coriander, chilli, garlic, fresh coriander leaves and oil.
  2. Add the chicken and marinate for as long as possible.
  3. Grill until chicken is cooked through.
  4. Keep warm.
  5. If you prefer you can cut the chicken into small pieces before you marinate it.
  6. To make the risotto bring the chicken stock to a simmer.
  7. Keep hot on a low gas.
  8. Saute onion and garlic in olive oil.
  9. Add rice and stir until mixture is coated in oil.
  10. Add more oil if necessary.
  11. Add wine and stir until absorbed.
  12. Add half of the lemon juice and stir until absorbed.
  13. Add chicken stock, one ladle at a time and stir until all liquid is absorbed.
  14. If rice is still too chewy add some diluted stock, one ladle at a time, until rice is tender.
  15. Place spinach leaves in a colander and blanch with boiling water.
  16. Drain and transfer to a bowl.
  17. Stir through remaining lemon juice and finely chopped lemon rind.
  18. Stir spinach mix through risotto.
  19. Season to taste with sea salt and cracked black pepper.
  20. Slice cooked chicken into small strips and stir through risotto.
  21. Serve topped with more cracked black pepper, lemon rind, fresh coriander leaves and parmesan cheese.

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