Spicy Lemon Chicken Risotto

Recipe by Jac8136
READY IN: 1hr
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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