Chicken Lemon And Rocket Risotto Recipes

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CHICKEN, LEMON AND ROCKET RISOTTO



Chicken, Lemon and Rocket Risotto image

From the site healthyfoodguide.com.au Heaps of healthy easy recipes on there! I love risotto, but have struggled to find healthy ones I'd actually like to eat. This one is good.

Provided by JustJanS

Categories     Lunch/Snacks

Time 30m

Yield 3 serving(s)

Number Of Ingredients 7

2 cups reduced-sodium chicken broth
2 cups water
1 cup arborio rice
1 cup boneless skinless chicken breast, cooked (or smoked chicken)
1 lemon, juice and zest
3 tablespoons basil pesto
2 cups rocket

Steps:

  • Bring stock and water to a simmer in a saucepan. In another saucepan, add rice and 1/2 cup stock mixture over low heat. Stir until stock is absorbed.
  • Keep adding 1/4 cupfuls of stock mixture, stirring until rice is al dente or cooked to your liking. Add chicken, lemon juice and zest. Stir until heated through.
  • Add pesto, stir until well combined. Serve with rocket. If desired, sprinkle with parmesan.

Nutrition Facts : Calories 283.7, Fat 1.6, SaturatedFat 0.5, Sodium 60.8, Carbohydrate 59.1, Fiber 4.3, Sugar 1, Protein 9.1

SPICY LEMON CHICKEN RISOTTO



Spicy Lemon Chicken Risotto image

Risotto is one of the most satisfying meals to make. The key is patience! Add the stock slowly and stir constantly!

Provided by Jac8136

Categories     One Dish Meal

Time 1h

Yield 2 serving(s)

Number Of Ingredients 20

1 onion, finely chopped
1 teaspoon minced garlic
1 tablespoon olive oil
1 1/2 cups arborio rice
1 cup dry white wine
6 cups chicken stock
1 lemon, juice and rind of
100 g fresh spinach leaves
sea salt, to taste
cracked black pepper, to taste
freshly grated parmesan cheese, to taste
extra fresh lemon rind (to garnish)
fresh coriander leaves (to garnish)
1 skinless chicken breast
1 teaspoon ground cumin
1 teaspoon dried coriander
1 teaspoon minced garlic
1 teaspoon minced chili
1 tablespoon fresh coriander leaves, chopped
1 teaspoon olive oil

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.

FENNEL & LEMON RISOTTO



Fennel & lemon risotto image

This new way with risotto makes an easy supper for two. For a non-veggie option, just add a few cooked, peeled prawns

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 10

1 large fennel bulb , base trimmed
1 tbsp butter , plus a knob
1 onion , finely chopped
1 garlic clove , finely chopped
140g risotto rice
175ml white wine
550ml hot vegetable stock
zest 1 lemon
25g parmesan or vegetarian alternative, grated
small handful cooked, peeled prawns per portion

Steps:

  • Chop any green leafy fennel fronds and set aside. Cut off the stalk-like fennel top, remove the outer layers and finely chop both. Heat 1 tbsp butter in a frying pan and cook the onion, garlic and chopped fennel until soft but not coloured.
  • Add the rice and stir for 1 min. Pour over most of the wine and simmer until evaporated. Add 500ml of the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.
  • Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender.
  • When the rice is cooked, stir in the zest, Parmesan and some seasoning. Take off the heat and set aside, covered, for 2 mins. Serve in bowls, topped with the fennel fronds and cooked fennel, stirring the prawns through if using.

Nutrition Facts : Calories 477 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 1.12 milligram of sodium

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