Chicken risotto with garlic and lemon

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Chicken risotto with garlic and lemon recipe

A quick risotto with a fresh fusion of spring flavours

30 minutes

Serves 2

Sharon Hui

Recipe by: Sharon Hui | Former Healthy Information manager

This risotto can be made in 30 minutes – a quick and healthy weekday dinner for all the family. Leftover chicken makes a great addition to this simple risotto.

Sharon Hui

Recipe by: Sharon Hui | Former Healthy Information manager

This risotto can be made in 30 minutes – a quick and healthy weekday dinner for all the family. Leftover chicken makes a great addition to this simple risotto.

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 150g risotto rice
  • 750ml reduced-salt chicken stock (made with 1 stock cube)
  • 100g frozen peas
  • 100g cooked chicken, torn into strips
  • 1 tablespoon lemon juice
  • Mixed herbs
  • 20g parmesan, grated

CALORIES: 484

FAT: 11.9g

5 A DAY: 1

SALT: 0.3g

SUGAR: 3.1g

Method

  1. Heat the oil in a thick-bottomed pan, add the onion and cook on medium heat until it is soft and translucent.
  2. Add the garlic and cook for a further minute.
  3. Stir in the rice, coating it with the oil.
  4. Add the stock a ladle at a time for approximately 20 minutes until the rice is almost cooked.
  5. Add the peas and cooked chicken, then heat for about 5 minutes until the risotto is piping hot throughout. The rice should be creamy, but firm to the bite.
  6. Stir in the lemon juice and mixed herbs, then divide between two plates or bowls.
  7. Add the grated parmesan and serve immediately.

Top tip: you can use leftover chicken in this quick and simple risotto.


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