Creamy One-Pot Lemon Garlic Parmesan Risotto with Chicken
Creamy one-pot risotto with Arborio rice, cooked chicken, lemon, garlic and Parmesan.
Ingredients
Main Ingredients
- 1 cup Arborio rice
- 4 cup low-sodium chicken broth kept warm
- 1 cup cooked chicken diced
- 1 large lemon zested and juiced
- 2 cloves garlic minced
- 1 cup grated Parmesan cheese
- 1 tbsp olive oil
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat, add the garlic and saute until fragrant.
- Stir in the Arborio rice and cook for 1 to 2 minutes until lightly toasted.
- Add the warm broth one ladle at a time, stirring continuously until absorbed before adding more, for about 18 to 20 minutes, until the rice is creamy and al dente.
- Stir in the cooked chicken, lemon juice and lemon zest and warm through.
- Take the pot off the heat, stir in the Parmesan, then season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
Use vegetable broth for a vegetarian version. Refrigerate leftovers within 2 hours (1 hour if the room is 90 degrees F or hotter), eat within 3 days and reheat to 165 degrees F with a splash of broth. Nutrition values are an estimate.