Ingredients for risotto:

  • 1 C. arborio rice
  • 2 1/2 C. chicken stock
  • 1 Tb. lemon zest
  • 1 shallot, diced finely
  • 1/2 C. grated Parmesan cheese
  • 1/3 C. white wine
  • 1 Tb. olive oil
  • 1 Tb. butter
  • 1/4 tsp. salt
  • 1/2 C. peas, frozen and thawed

Ingredients for chicken:

  • 2 breasts of chicken, cut in half lengthwise
  • sprinkle of salt and pepper
  • sprinkle of cayenne and paprika
  • sprinkle of oregano

Making the Risotto

Making a risotto can be daunting but we promise that it can be really easy when done this way! We are keeping it really simple.

In a medium size sauce pan, over medium heat, you are going to place 1 tablespoon of olive oil and 1 tablespoon of butter. Allow the butter to melt into the olive oil and to get some heat under it. Then, add in a finely minced shallot to the pot. Stir and cook for about 3-4 minutes. Add in your rice, stir and cook the rice for another 2-3 minutes. This will toast the rice and allow it to start cooking.

While the rice and shallot are cooking, you are going to place 2 1/2 cups of chicken stock in another pot and bring it to a low boil. You want your stock to be hot so when you add it to the rice a ladle at a time it doesn’t bring down the temperature. Once the stock is at a low boil and the rice and shallot have toasted, you are going to turn down the heat to medium-low and add in your white wine. Cook for 1 minute, give it a good stir and then add in two large ladles of chicken stock. Stir and allow for the chicken stock to cook and get absorbed into the rice.

Once the stock has been absorbed, you are going to add another ladle. Keep doing this technique until you have added all of the chicken stock. This is going to take about 30 minutes. Within the last 3 minutes of cooking time, you are going to add in your frozen peas.

Turn your heat down to low, add 1/2 cup of frozen peas, and allow the rice and peas to cook for another 3 minutes or so. You can test the rice and see if it is cooked. It should have a little bit of a bite to it, don’t over cook it. Once the rice is cooked you are going to add in your lemon zest and Parmesan cheese. Serve with the chicken.

Making the Chicken

When the rice has about 15 minutes left, you can start to prepare your chicken. Preheat your oven to 375 degrees. Take your chicken breasts and cut them in half lengthwise. Place the chicken on a wire rack and sprinkle salt, pepper, cayenne, paprika, and oregano over each piece. Put tray into oven and cook for 15 minutes or until chicken is cooked through. Slice and serve with risotto.