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.
