This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Risotto with Chicken, Spinach and Lemon
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- #24343
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 pound boneless, skinless, chicken breast
5 tablespoons olive oil, divided
all-purpose flour
1 onion, chopped
5 cloves garlic, chopped
1 bunch scallions, thinly sliced
1/2 lemon, cut into 5 very thin slices and slivered
1 pound spinach, stems removed, leaves julienne
2 cups arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
2 tablespoons lemon juice
1/2 teaspoon finely grated lemon zest
3 tablespoons butter
3/4 cup grated pecorino Romano cheese, or Parmesan
1/4 cup parsley, chopped
1 tablespoon rosemary, finely chopped
salt and pepper
directions
Season chicken on both sides with salt and pepper. Heat 3 Tbsp olive oil in a large, nonstick skillet. Dredge chicken in flour, shaking off excess.
Saute chicken until well browned and cooked through. Drain on paper towels. When cool enough to handle, cut into slices and set aside. In a large saucepan, heat remaining 2 Tbsp olive oil over medium-high heat. Add onion, garlic, scallions, slivered lemons and spinach. Cook until spinach is wilted. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.
After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. Add chicken after fourth addition of stock is added. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. After fourth addition of stock is absorbed, add chicken and lemon zest. After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, parsley, and rosemary. Season with salt and pepper. Serve immediately.
added by
nikibone
nutrition data
573 calories, 22 grams fat, 57 grams carbohydrates, 30 grams protein per serving.
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reviews & comments
December 6, 2009
Delicious and pretty easy recipe! My wife really loved it. I modified very slightly based on ingredients on hand (no scallions or rosemary; used meyer lemons) and haste (skipped the zest, just added more lemon juice). The flavors were bright and harmonious: savory, citrus, earthy (spinach), buttery, and the fried chicken pieces added a great contrasting texture and flavor. I've never done battered chicken in risotto before - but I always will! I enjoyed with a glass of Black Box Syrah. Will definitely make this recipe again.