Spicy Lemon Chicken Risotto
photo by Pandoodle
- Ready In:
- 1hr
- Ingredients:
- 20
- Serves:
-
2
ingredients
-
Risotto
- 1 onion, finely chopped
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- 1 1⁄2 cups arborio rice
- 1 cup dry white wine
- 6 cups chicken stock
- 1 lemon, juice and rind of
- 100 g fresh spinach leaves
- sea salt, to taste
- cracked black pepper, to taste
- freshly grated parmesan cheese, to taste
- extra fresh lemon rind (to garnish)
- fresh coriander leaves (to garnish)
-
Chicken
- 1 skinless chicken breast
- 1 teaspoon ground cumin
- 1 teaspoon dried coriander
- 1 teaspoon minced garlic
- 1 teaspoon minced chili
- 1 tablespoon fresh coriander leaves, chopped
- 1 teaspoon olive oil
directions
- Combine the cumin, coriander, chilli, garlic, fresh coriander leaves and oil.
- Add the chicken and marinate for as long as possible.
- Grill until chicken is cooked through.
- Keep warm.
- If you prefer you can cut the chicken into small pieces before you marinate it.
- To make the risotto bring the chicken stock to a simmer.
- Keep hot on a low gas.
- Saute onion and garlic in olive oil.
- Add rice and stir until mixture is coated in oil.
- Add more oil if necessary.
- Add wine and stir until absorbed.
- Add half of the lemon juice and stir until absorbed.
- Add chicken stock, one ladle at a time and stir until all liquid is absorbed.
- If rice is still too chewy add some diluted stock, one ladle at a time, until rice is tender.
- Place spinach leaves in a colander and blanch with boiling water.
- Drain and transfer to a bowl.
- Stir through remaining lemon juice and finely chopped lemon rind.
- Stir spinach mix through risotto.
- Season to taste with sea salt and cracked black pepper.
- Slice cooked chicken into small strips and stir through risotto.
- Serve topped with more cracked black pepper, lemon rind, fresh coriander leaves and parmesan cheese.
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Reviews
-
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!
RECIPE SUBMITTED BY
Jac
Australia
I live in Melbourne. Love cooking, reading cookbooks, watching cooking shows... and recipezaar of course!