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Recipes - Lemon Chicken Risotto Recipe

Recipe Name

Lemon Chicken Risotto

Submitted by

EllenMarie

Recipe Description

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	15	Cook Time (minutes)	30	Ready In (minutes)	45

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Ingredients
Amt.	Measure	Ingredient



1	cup	lemon juice
2	tablespoons	Garlic paste
4	tablespoons	basil, fresh
2	breasts, bone and skin removed	boneless chicken breast, cut into 1-inch chunks
4	cups	chicken broth, fat free, Health Valley
1	tablespoon	olive oil, extra virgin
8	clove	garlic, whole (peeled)
2	tablespoons	granulated sugar
1	large	onion, chopped
1	cup	risotto
4	fliud ounces	white wine
4	ounces	Cheese, parmesan, shredded
4	fliud ounces	fresh lemon juice
1	cup	Baby Spinach Leaves

Steps

Sequence	Step

1	Place cubed chicken in bag with 1 cup lemon juice, garlic paste, and basil for 2 hours (or overnight).
2	Bring 4 cups chicken broth to simmer in small pot.
3	Heat the olive oil over medium-high heat. Add 4 cloves garlic and the onion and sugar. Stir consistently (do not let the sugar burn). Remove from heat and set aside.
4	In same pan, cook 4 cloves garlic and chicken (marinated in 1/2c lemon garlic sauce). Remove from heat and set aside.
5	In same pan, add 1 cup risotto and toast for 30 seconds. Add wine and stir, cooking until just absorbed.
6	Add 1/2 cup chicken broth and stir until just absorbed. Transfer to large heavy-bottom pot.
7	Continue to add 1/2 cup broth and stir until absorbed until all the broth is gone, about 20 minutes.
8	Add chicken and onions back in to mixture along with grated cheese. Stir until just combined. Spoon over handful of fresh greens (so they wilt). Squeeze one lemon wedge over top.

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