Child Friendly Lemon Chicken Risotto Recipes

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.

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

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.

CHILD FRIENDLY LEMON CHICKEN RISOTTO

Steps:

• You will need 2 Litres of good chicken stock or, in the absence of the home made nectar prepare the liquid using chicken stock cubes. Not having the proper stuff will give a less tastier dish. So please, please have a bash at making your own. It is so easy and quick and tastes so much better. Check out the recipe #71349 which works well or one of the others. If you haven't got your own carcass then ask one of your friends to give you theirs as most people just bin them. Your stock needs to be gently simmering before you start the rice.
• Melt butter in a large pan and add the onion (finely minced) and also the garlic (ideally minced also). Don't allow to brown or colour. Make sure the garlic/onion is minced very fine to avoid the 'if this has got onion in it I am not eating it!' comments. Have tried making without but it is needed for flavour.
• Add the rice. Note that for this recipe it called for long grain rice and not arborio. Please try the recipe as it is as it does work and quantities for liquid are correct.
• Immediately the rice has been stirred well add almost all the stock. Most recipes will call for adding the stock bit by bit but (from experience) I can tell you that the quantity of liquid will be correct and life is definitely too short to stand over a hot stove! Specially now online poker has been invented. So add about 3/4 of the stock and bring to simmer. You can't do this with arborio rice but the long grain rice makes the constant stirring and dribbling of hot stock unneccesary. Cover and cook until all liquid is absorbed and your rice is 'nearly there'. If you are timing this it should be about 15/20 minutes after the stock was added.
• Add approx 1lb of chicken left overs (cut into cubes), the zest and juice of two lemons, the peas and rest of the stock if you feel it is needed. Season well and give the cooking time an extra few minutes.
• This dish doesn't really need parmesan but a small amount of fresh parsley could be added. It is beautifully light and tasty. Not an 'elegant' dish but my children absolutely love it and the flavour is good considering the few ingredients.
• Freeze left-overs after adding a tiny bit more stock to leave it a bit 'soupy' to avoid it getting stodge when it cools.
• Enjoy!
• Preparation time excludes making home made stock.