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  • Serves 4
  • 20 mins prep
  • 35 mins cook

Chicken and lemon risotto

Chicken and Lemon Rissotto
Triple tested. For your success every time.

This simple risotto will cure all your cravings with creamy rice and zesty lemon chicken.


Chicken and lemon risotto

  • 1 L (4 cups) salt-reduced chicken stock
  • 1/2 cup (125ml) water
  • 50 g butter
  • 600 g chicken tenderloins
  • 2 cloves garlic, crushed
  • 1/4 cup lemon juice
  • 2 tbsp coarsely chopped fresh oregano
  • 1 medium onion, finely chopped
  • 1 1/2 cups (300g) arborio rice
  • 1/2 cup (90g) frozen baby peas
  • 2 tsp finely grated lemon rind
  • 1/4 cup 20g finely grated parmesan cheese
  • salt and freshly ground black pepper


Chicken and lemon risotto

  1. Place the stock and water in medium saucepan. Bring to the boil then cover and reduce heat to a simmer.
  2. Meanwhile, heat half the butter in large saucepan; cook the tenderloins until browned on both sides and just cooked through. Add the garlic, juice and oregano. Cook, stirring, until almost all the liquid has evaporated. Remove the chicken from pan; cover to keep warm.
  3. Melt the remaining butter in the same pan, cook the onion, stirring, until soft. Add the rice, stir to coat in the butter mixture. Add the hot stock mixture in 1/2 cup (125ml) batches to the rice. Cook, stirring, over a medium heat until stock mixture is absorbed after each addition. Total cooking time should be about 25 minutes or until the rice is just tender. After 20 minutes, stir in peas.
  4. Add rind, cheese, salt and pepper to taste; cook, stirring, until hot. Serve rice topped with chicken and extra parmesan flakes , if desired.


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