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
- Pre-heät the oven to 200º/390ºF.
- Seäson the chicken breästs with sält, pepper änd finely chopped rosemäry on both sides.
- 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.
- 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.
- 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.
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