Chicken, Lemon And Tomato Risotto Recipe

Name: Chicken, Lemon And Tomato Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups vegetable stock; 1 tbsp grated lemon peel; 1/4 cup lemon juice; 4 tbsp (1/2 stick) butter; 2 None onions, finely chopped; 3 cups Arborio rice; 1 tbsp olive oil; 14 oz boneless skinless chicken breasts, chopped; 9 oz cherry tomatoes, halved; 1 cup shaved Parmesan cheese, plus additional to serve; 2 tbsp finely chopped chives

Servings: persons

4 cups vegetable stock
1 tbsp grated lemon peel
1/4 cup lemon juice
4 tbsp (1/2 stick) butter
2 None onions, finely chopped
3 cups Arborio rice
1 tbsp olive oil
14 oz boneless skinless chicken breasts, chopped
9 oz cherry tomatoes, halved
1 cup shaved Parmesan cheese, plus additional to serve
2 tbsp finely chopped chives

1
Bring stock and 3 cups water to a boil in a medium saucepan on high heat. Add lemon peel and juice. Reduce heat to low. Cover and keep hot.
2
Melt butter in a large saucepan on medium heat. Saute onion for 2-3 mins until tender. Add rice and cook, stirring, 1 min.
3
Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take about 35 mins or until rice is tender but firm to the bite).
4
Meanwhile, heat oil in a large skillet on high heat. Cook chicken for 3-4 mins until cooked through. Remove pan from heat. Stir in tomatoes, Parmesan cheese and chives. Season to taste. Stir into risotto. Serve with additional Parmesan cheese.

956

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups vegetable stock, 1 tbsp grated lemon peel, 1/4 cup lemon juice, 4 tbsp (1/2 stick) butter, and more.

Yes, Chicken, Lemon And Tomato Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken, Lemon And Tomato Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions