* Lemon Chicken Risotto
Jidori Lemon Pepper Chicken Breast, 1lb. THUMBNAIL
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Organic Basil Bunch, ea. THUMBNAIL
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Organic Lemon, ea. THUMBNAIL
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Grassi Shredded Parmesan, 8oz. THUMBNAIL
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Risogreppi Arborio Rice, 32oz. THUMBNAIL
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Lemon Chicken Risotto

  • ·         2 boneless, skinless Lemon Pepper chicken breasts, cubed
  • ·         2 tablespoons olive oil
  • ·         1 tablespoon unsalted butter
  • ·         1 1/2 cups arborio rice
  • ·         3 garlic cloves, minced
  • ·         1 cup dry white wine
  • ·         4 to 5 cups low-sodium chicken stock, warmed
  • ·         5 asparagus stalks, cut into 1-inch pieces
  • ·         1 teaspoon freshly grated lemon zest
  • ·         4 scallions, sliced into 1-inch long pieces
  • ·         1/4 cup freshly grated parmesan cheese
  • ·         1 tablespoon fresh chopped basil, plus extra for topping
  • ·         pepper for seasoning

Heat the oil in a large saucepan over medium heat. Once hot, add the chicken and cook until golden brown and cooked through, about 4 to 5 minute. Remove the chicken .

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 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. Add in asparagus pieces. Add 1 1/2 more stock and repeat 2 more times, until all stock has been added and the rice is al dente. There should be some liquid left when serving. This process should take about 15 to 20 minutes.

Stir in the scallions, lemon zest, parmesan, and basil and cooked chicken. Taste and season with pepper, if needed.  Serve immediately with extra chopped basil on top.  Serves 4.   

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