Lemon Risotto With Pan Roasted Chicken Food

LEMON CHICKEN RISOTTO

Steps:

• Pat the chicken completely dry with paper towels. Season with the salt, garlic powder and lemon pepper. Heat the oil in a large saucepan over medium heat. Once hot, add the chicken and cook on both sides until golden brown and cooked through, about 4 to 5 minutes per side. Remove the chicken and plate it on a cutting board. Once cool, slice into pieces.
• With the saucepan still hot, add the butter. Add the rice and stirring often, toast the rice until it's somewhat translucent, about 5 minutes. Stir in the garlic and cook for another minute. Stir in the white wine, constantly stirring or at least stirring every minute or so, until the rice absorbs the wine. Once the wine is absorbed, add in 1 1/2 cups of the stock, stirring until the rice absorbs the liquid like it did with the wine. Repeat this 2 to 3 more times, until all stock has been added and the rice is al dente. You want it to appear "hydrated" - and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
• Stir in the scallions, lemon zest, parmesan, basil and parsley. Taste and season the rice additionally, more salt or pepper if needed. This will differ on the salt level in your stock, so don't be afraid to add more. Stir in the sliced chicken. Serve immedaitely with extra chopped herbs on top and lemon wedges on the side.

LEMON RISOTTO WITH PAN-ROASTED CHICKEN

Steps:

• Pre-heat the oven to 200º/390ºF.
• Season the chicken breasts with salt, pepper and finely chopped rosemary on both sides.
• Add olive oil to an oven-safe pan and sear the chicken, skin-side down, over high heat until golden brown. Place the pan into the oven and allow to roast for 15-20 minutes (depending on size and if you are using bone-in chicken) or until the chicken breasts just cooked through. Remove and allow to rest.
• In the meantime, add 2 tablespoons of olive oil to a large, deep pan and sauté the onion until soft and translucent. Add the garlic and lemon zest and cook for 30 seconds before adding the risotto rice.
• Allow the rice to toast for a minute, stirring to coat in the oil, then pour in the wine. Stir to combine and allow the rice to simmer until reduced.
• Reduce the heat and add the chicken stock, one ladle at a time, stirring to incorporate until the rice is creamy and cooked to your preference.
• Stir in the Mascarpone, butter, Parmesan and lemon juice then season to taste.
• Slice the chicken breasts and serve on the creamy lemon risotto.

BAKED CHICKEN, LEMON AND PEA RISOTTO

Steps:

• preheat oven to 200C 400F.
• heat a fry pan over high heat add oil and chicken and cook for 3 mins each side or until well browned, set aside.
• add leeks and zest to the pan and cook for 5 mins until leeks are golden.
• place leek mix, rice and stock in a baking dish, cover tightly with lid or foil and bake for 20 mins.
• add chicken and peas to the risotto and cover tightly and bake for further 20 mins.
• the risotto will be quite liquid at this stage.
• stir the parmesan, lemon juice, mint and salt and pepper through the risotto.
• stir for 2 mins to thicken then serve.

LEMON RISOTTO

Steps:

• In a large pot, heat the stock and 2 cups water over medium low heat.
• In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.

LEMON RISOTTO

Steps:

• Sautee onion in butter until soft.
• Stir in lemon zest.
• Add rice to onion mixture.
• Stir well to coat all grains of rice.
• Adjust heat to low-medium.
• Add 1/2 cup of broth plus 2 Tbsp lemon juice.
• Broth should simmer, reduce and thicken.
• Add another 1/2 cup of broth.
• Stir until absorbed.
• Add another 1/2 cup of broth and repeat process with remainder of broth and then water- 1/2 cup at a time.
• If necessary, add more water.
• When rice is done (tender but not mushy), remove from heat and stir in parmesan cheese and parsley.
• Season with salt, pepper and the remainder of lemon juice.
• Serve with grated parmesan on top.

SPICY LEMON CHICKEN RISOTTO

Steps:

• 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.

CHICKEN PEA & LEMON RISOTTO

Steps:

• Heat the chicken stock in a separate pan on low heat.
• Microwave the peas until cooked, set aside.
• Heat another large skillet pan with oil. Add the sliced chicken and cook on low heat for 30 seconds on each side. Remove the chicken and place in a bowl until later.
• Add remaining oil to skillet and add the onions and garlic. Add the rice and stir constantly coating the rice with the oilm, onion and garlic.
• Add the white wine and cook for about 1 mnute. Add one ladle of stock at a time to the risotto stirring constantly.
• Keep adding onel ladle of stock, stirring constantly as the rice absorbs it. Repeat this step until the rice is alsmost cooked.
• Add the chicken into the risotto along with the peas. Add the lemon zest and lemon juice, stir through and turn the heat off.
• Serve immediately.