By Sophie Conniff
Preheat the grill or grill pan over medium-high heat.
Season the chicken thighs or breasts with salt, pepper, lemon zest, and half of the lemon juice. Set aside to marinate while preparing the risotto.
In a large saucepan, heat 1 tbsp of butter and 1 tbsp of olive oil over medium heat. Add the minced onion and cook until translucent, about 3 minutes.
Add the mixed mushrooms to the pan and cook, stirring occasionally, until they begin to brown and release their moisture, about 5-7 minutes.
Stir in the Arborio rice and cook for 1-2 minutes until the edges of the rice begin to look translucent.
Begin adding the stock, one ladle at a time, stirring frequently. Allow each addition to be absorbed into the rice before adding the next. Continue this process until the rice is cooked to an al dente texture, about 18-20 minutes.
While the risotto is cooking, grill the marinated chicken for 6-8 minutes per side or until fully cooked and the internal temperature reaches 165°F (75°C).
When the risotto is nearly done, add in the remaining butter, the rest of the lemon juice, and half of the grated Parmesan. Stir well to combine and adjust the seasoning with salt and pepper if needed.
Serve the risotto topped with the grilled lemon chicken and the remaining grated Parmesan. Garnish with additional lemon zest if desired.
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This Main Course Italian Chicken Rice recipe is ready in 45 minutes and features Arborio rice, mixed mushrooms, onion, minced and other delicious ingredients. Contains 650 calories total.
Preheat the grill or grill pan over medium-high heat.
Season the chicken thighs or breasts with salt, pepper, lemon zest, and half of the lemon juice. Set aside to marinate while preparing the risotto.
In a large saucepan, heat 1 tbsp of butter and 1 tbsp of olive oil over medium heat. Add the minced onion and cook until translucent, about 3 minutes.
Add the mixed mushrooms to the pan and cook, stirring occasionally, until they begin to brown and release their moisture, about 5-7 minutes.
Stir in the Arborio rice and cook for 1-2 minutes until the edges of the rice begin to look translucent.
Begin adding the stock, one ladle at a time, stirring frequently. Allow each addition to be absorbed into the rice before adding the next. Continue this process until the rice is cooked to an al dente texture, about 18-20 minutes.
While the risotto is cooking, grill the marinated chicken for 6-8 minutes per side or until fully cooked and the internal temperature reaches 165°F (75°C).
When the risotto is nearly done, add in the remaining butter, the rest of the lemon juice, and half of the grated Parmesan. Stir well to combine and adjust the seasoning with salt and pepper if needed.
Serve the risotto topped with the grilled lemon chicken and the remaining grated Parmesan. Garnish with additional lemon zest if desired.
Calories per Serving: 650
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