Lemon Chicken Oven Risotto Recipe
Prep Time:
5 minutes
Cook Time:
35 minutes
Servings:
4 portions
Ingredients
  • 1 tablespoon olive oil
  • 2 tablespoons butter, divided
  • 1 white onion, diced
  • 2 cloves garlic, crushed
  • 1 pound boneless and skinless chicken thighs, diced
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 ½ cups risotto rice
  • ½ cup white wine
  • 3 ½ cups hot chicken stock
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • ⅓ cup grated Parmesan, plus extra for serving
  • ¼ cup fresh basil, chopped
Directions
  1. Preheat the oven to 350 F.
  2. Heat an ovenproof pan with a lid over a medium heat.
  3. Add the olive oil and 1 tablespoon butter to the pan.
  4. Add the diced onion and garlic to the pan and saute for 3 minutes.
  5. Add the diced chicken thighs to the pan along with the salt and pepper.
  6. Cook for 3 minutes, until the meat is sealed but not cooked through.
  7. Add the risotto rice to the pan and allow it to toast in the pan oils for a minute.
  8. Add the white wine and the chicken stock.
  9. Mix well then place the lid on the pan.
  10. Transfer the pan to the oven to cook for 25 to 30 minutes.
  11. Remove from the oven.
  12. Stir the risotto well, mixing in the lemon zest, lemon juice, remaining butter, and Parmesan. Adjust seasonings as required
  13. Serve topped with fresh basil, and an extra sprinkling of Parmesan.