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PrintLEMON CHICKEN RISOTTO
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Grease a non-stick frying-pan and fry the chicken for about 5-7 minutes and brown the chicken cubes and then add half of the stock
- Place the remaining chicken stock in a saucepan with the risotto rice and bring to the boil. Simmer until all the stock has been absorbed or until the rice is cooked.
- When the stock has been absorbed, add the lemon juice and grated rind.
- Stir through the grated cheese, adjust seasoning and serve.
INGREDIENTS
- 1 kg boneless, skinless chicken breasts, cubed
- 750 ml chicken stock
- 250 grams risotto rice
- Low-fat cooking spray or little olive oil
- 50 grams half-fat Cheddar cheese, grated
- Juice of 1 lemon and 1 tablespoon of the grated rind
- Freshly ground black pepper, to taste
4 comments for “Lemon Chicken Risotto”
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