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Lemon Pepper Risotto With Chicken
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Lemon Pepper Risotto
Ingredients
  • 12 ounces Foster Farms Lemon Pepper Marinated Chicken Breasts
  • 1 cup arborio rice
  • 1 leek diced
  • 2 shallots diced
  • 2 tbsp butter
  • 1/2 cup white wine
  • 2 cups vegetable broth
  • 1 1/2 cups water
  • salt and pepper to taste
  • 1 cup parmesan cheese grated
Instructions

  1. Preheat oven to 350° F

  2. Melt butter in a large skillet over medium-high heat

  3. Add leeks and shallots and cook for approximately 2 minutes or until soft and translucent (do not brown)

  4. Add arborio rice and stir until the grains turn translucent

  5. Add wine and cook for 1 to 2 minutes, or until the wine has mostly evaporated

  6. Add vegetable broth, water, salt and pepper and bring to a simmer

  7. Stir then transfer risotto to an oven-safe dish 

  8. Place the chicken on top of the rice and cover with a lid (or aluminum foil). 

  9. Bake for 20 minutes covered 

  10. Remove the lid (or aluminum foil) and bake for another 10 minutes, or until the rice is firm and cooked (but not mushy). The chicken should also be golden in color

  11. Remove the chicken from the rice and stir through the parmesan cheese. Return the chicken to the risotto (you can stir it through or simply place it on top)

  12. Serve risotto immediately, with fresh parsley and additional parmesan cheese, if desired