What is Risotto?

Risotto is a classic Italian dish that originates from Northern Italy, particularly the Lombardy region. It’s known for its creamy consistency, achieved by slowly cooking Arborio rice with broth while constantly stirring. This method allows the rice to release its starches, creating the rich texture that risotto is famous for.

The addition of lemon and chicken to risotto is a modern twist, reflecting the versatility of this dish. Lemon adds a refreshing brightness that balances the rich, creamy risotto, while chicken provides a hearty, protein-rich component. Fresh herbs like parsley and thyme enhance the flavors, making this dish a delightful fusion of traditional techniques and contemporary tastes. Enjoy this comforting yet refreshing dish that brings together the best of Italian culinary tradition and modern flavor profiles.

Tips for Perfect Risotto Every Time

Use Arborio or Carnaroli rice. These varieties release more starch, which creates the creamy texture.
Don’t rinse the rice. You want that starch!
Keep broth warm. Cold broth interrupts cooking and can make the texture uneven.
Stir regularly. Stirring helps release starch and prevents the rice from sticking, but don’t overdo it.
Taste as you go. The rice should be al dente—not mushy.
Finish with cheese. This final step (called mantecatura in Italian) gives risotto its silky finish.

Storing

Let the risotto cool completely. Transfer it to an airtight container and refrigerate for up to 3 days.

Reheat:
Reheat gently on the stovetop with a splash of broth or water to loosen it up. Stir often until warmed through. You can also microwave it in 30-second intervals, adding a bit of liquid and stirring in between.

Avoid freezing risotto. It tends to get grainy and lose its creamy texture after thawing.

Like this recipe? Try more comfort foods –

Sun-Dried Tomato Risotto

Mushroom Stroganoff

Spinach and Ricotta Cannelloni

Lemon Herb Chicken Risotto

Recipe by thecrumbstoriesCourse: Feast StoriesCuisine: Italian

Servings

servings

Prep time

minutes

Cooking time

minutes

Creamy, comforting, and lifted with zesty lemon and fresh herbs—this Lemon Herb Chicken Risotto is a delicious blend of flavours.

Ingredients

1 cup Arborio rice
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 cup cooked chicken, shredded or sliced
4 cups chicken broth, kept warm
1/2 cup dry white wine (optional)
1 lemon (zest and juice)
1/2 cup grated Parmesan cheese
2 tablespoons butter
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste
Fresh basil, for garnish (optional)

Directions

Prepare the Ingredients
Zest and juice the lemon. Set them aside.
Keep the chicken broth warm in a saucepan over low heat.
Cook the Chicken:
If you don’t have pre-cooked chicken, cook chicken breasts in a pan until done, then shred them.
Sauté the Aromatics:
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and sauté for another minute.
Cook the Rice:
Add the Arborio rice to the skillet and stir to coat the rice with oil. Cook for about 2 minutes until the rice is lightly toasted.
If using white wine, add it now and stir until it is mostly absorbed by the rice.
Add the Broth:
Begin adding the warm chicken broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle of broth. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
Add the Chicken and Herbs:
When the rice is almost done, stir in the shredded chicken, lemon zest, lemon juice, fresh parsley, and thyme. Cook for another 2-3 minutes until heated through. Alternatively, you could also chose to sear a chicken breast. Cut and place it on the risotto after plating to serve
Finish the Risotto:
Stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste.
Garnish with fresh basil if desired.
Serve hot and enjoy!

Notes

Add a little extra water (heated separately) to supplement the broth while cooking, as required if the risotto gets too try. Be careful to avoid overlooking.