Lemon Basil Chicken Risotto
Lemon Basil Chicken Risotto is an easy, quick meal packed with tons of flavor. Made with fresh lemon, basil and grilled chicken, Lemon Basil Chicken Risotto is the perfect hearty 30 minute meal.
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 chicken breast bite sized pieces
- 6 tablespoons butter divided
- 1/2 sweet onion diced
- 6 cloves garlic minced
- 2 cups arborio rice
- 1 cup dry white wine
- 6 cups chicken stock
- 1 lemons juiced and zested
- 1 cup grated parmesan
- 1/2 to 3/4 cup fresh basil chopped
Instructions
- Start by cutting your chicken into bite sized pieces and then sprinkling them with salt, pepper and onion powder. Add 2 tablespoons olive oil to a large skillet and cook chicken until browned over medium high heat, usually about 5-7 minutes. When the chicken is cooked, remove it from the skillet and set aside.
- Using the same skillet, add 4 tablespoons butter and once melted, add diced onions. Stir and cook over medium heat for 2-3 minutes then add garlic and cook for another minute.
- Add in arborio rice and stir to mix, coating the rice in the butter and onions. Add in wine and using a whisk or spatula, scrape up the bits of spice and chicken left on the bottom of the pan. Add a ladle of stock and stir. Once all of the liquid has been absorbed, add another ladle of stock and combine. Repeat this back and forth until all of your stock has been used. This should take about 15 - 20 minutes.
- Once the risotto is soft and cream, add in the lemon juice, lemon zest, Parmesan cheese, basil, remaining butter and cooked chicken pieces. Stir to combine and serve Lemon Basil Chicken Risotto immediately. Garnish with more basil