Lemon chicken spring risotto

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Yields4 Servings
 2 chicken breast, diced
 2 cups Arborio rice
 2 lemons, juiced and zested
 1 bunch of broccolini
 1 bunch of asparagus
 ½ cup peas or edamame
 1.50 l vegetable stock
 1 tbsp olive oil
 1 tbsp minced garlic
1

Cook chicken in a large fry pan in olive oil and garlic until golden

2

Steam vegetables and add to cooked with and set aside

3

Add Arborio rice to fry pan, add lemon juice and a small amount of stock at a time, stirring constantly

4

Once all liquid has been absorbed and rice is cooked, stir through chicken and vegetables

5

Serve with lemon zest, fresh herbs and a sprinkle of parmesan if desired

Ingredients

 2 chicken breast, diced
 2 cups Arborio rice
 2 lemons, juiced and zested
 1 bunch of broccolini
 1 bunch of asparagus
 ½ cup peas or edamame
 1.50 l vegetable stock
 1 tbsp olive oil
 1 tbsp minced garlic

Directions

1

Cook chicken in a large fry pan in olive oil and garlic until golden

2

Steam vegetables and add to cooked with and set aside

3

Add Arborio rice to fry pan, add lemon juice and a small amount of stock at a time, stirring constantly

4

Once all liquid has been absorbed and rice is cooked, stir through chicken and vegetables

5

Serve with lemon zest, fresh herbs and a sprinkle of parmesan if desired

Lemon chicken spring risotto
IngredientsDirections

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