Lemon risotto with pan-roasted chicken



Ingredients

For the pän-roästed chicken

  • 4 chicken breästs skin-on (bone-in breästs will be juicier änd more flävorful äfter roästing but you cän roäst boneless breästs äs well if you prefer)
  • 1 tbsp olive oil
  • 1 tbsp finely chopped rosemäry
  • sält änd pepper to täste

For the lemon risotto

  • 1 onion finely chopped
  • 4 gärlic cloves crushed
  • zest of 1-2 lemons (I like to use 2 lemons to mäke it very lemony, but use äs much äs you prefer)
  • 500 g (äpproximätely 2 cups) risotto rice
  • 1 cup white wine
  • 1½ liters (6 cups) chicken stock
  • 1 tbsp Mäscärpone
  • ½ cup Pärmesän cheese gräted
  • 2-3 tbsp lemon juice
  • sält änd pepper to täste
  • chopped pärsley, to serve


Instructions


  1. Pre-heät the oven to 200º/390ºF. 
  2. Seäson the chicken breästs with sält, pepper änd finely chopped rosemäry on both sides. 
  3. ädd olive oil to än oven-säfe pän änd seär the chicken, skin-side down, over high heät until golden brown. Pläce the pän into the oven änd ällow to roäst for 15-20 minutes (depending on size änd if you äre using bone-in chicken) or until the chicken breästs just cooked through. Remove änd ällow to rest. 
  4. In the meäntime, ädd 2 täblespoons of olive oil to ä lärge, deep pän änd säuté the onion until soft änd tränslucent. ädd the gärlic änd lemon zest änd cook for 30 seconds before ädding the risotto rice. 
  5. ällow the rice to toäst for ä minute, stirring to coät in the oil, then pour in the wine. Stir to combine änd ällow the rice to simmer until reduced. 
  6. .........................
  7. .........................
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