Lemony Chicken, Pea & Corn Risotto

Lemony-chicken-rissotto-webThis Lemony Chicken Pea & Corn Risotto is on high rotation in our house, I do have a Thermomix so it makes it in 18 minutes while I do something/anything else (scroll down for that recipe), but even without a Thermomix this is worth stirring for.  It’s a great way to fill and warm bellies in winter and then if there are any left overs you could make some into Arancini Balls for the lunch boxes the next day.

This is worth the effort as it’s a great meal in one.

Lemony Chicken, Pea & Corn Rissotto

Ingredients

  • 50 g parmesan cheese, finely grated
  • 1 lemon, zest & juice
  • 1 clove garlic, crushed
  • 1/2 onion, finely diced
  • 20 g (a good glug) of olive oil
  • 350 - 400 g Arborio rice
  • 100 g white wine
  • 2 - 3 Tbsp vegetable or chicken stock concentrate
  • 1 litre of water
  • 200 g chicken breasts cut into thin strips
  • 1 C frozen peas & corn

Instructions

  1. Heat olive oil in a deep large fry pan or skillet
  2. Add onion and garlic and saute until onion is soft and translucent (about 2 minutes)
  3. Add wine and rice and saute for 2 minutes
  4. Add lemon juice, stock concentrate and water and stir to combine and cover the rice
  5. Cook for 5 minutes, stirring regularly and then add the chicken pieces
  6. Keep stirring regularly for 15 minutes or so until the rice is soft
  7. While the risotto is cooking finely grate the parmesan and zest, set aside
  8. Add the peas & corn and stir through for another 1 - 2 minutes
  9. When cooked through take off the heat and stir through grated parmesan and lemon zest.
  10. Rest for 5 minutes before serving as it continues to cook during this time
http://www.boiledeggsandsoldiers.com/2014/06/lemony-chicken-pea-corn-risotto/

Thermomix Version Lemony Chicken Risotto

Ingredients

50 g parmesan

1 lemon, zest and juice only

1/2 brown onion, halved

1 clove garlic

20 g olive oil

350 – 400 g Arborio rice

100 g white wine

2 – 3 Tbsp vegetable or chicken stock concentrate

1 litre water

200 g chicken breast cut into thin strips/pieces

100 g frozen peas & corn

Method

Grate parmesan & lemon zest 10 seconds / speed 9.  Set aside.

Put onion & garlic in mixing bowl 3 seconds / speed 7

Add oil and saute 3 minutes / Varoma / speed 1

Insert butterfly, then add rice and wine, saute for 2 minutes / Varoma / reverse speed 1

Add lemon juice, stock & water and cook 15 minutes / 100 C / reverse / speed 1

Place chicken strips into Varoma tray and place on top of mixing bowl

After 15 minutes remove the chicken strips and the butterfly out of the bowl.  Put the chicken in the bowl and add the peas & corn.  cook 3 minutes / 100 C / reverse / speed 1

Pour into the Thermo Server and stir through parmesan & lemon zest.  Allow to rest 5 minutes before serving

Share

11 comments on “Lemony Chicken, Pea & Corn Risotto

  1. Rebecca murray
    July 9, 2014 at 6:32 am

    This was a winner in our house tonight – easy to make with store cupboard/freezer ingredients and tasted “amazing”!

  2. Dhanya
    August 4, 2016 at 9:24 pm

    Wow, I love risottos so this is a good one. I usually make those meaty, cheesy varieties so this would make a refreshing change.

    • Vicki
      August 8, 2016 at 1:34 pm

      Yes the lemon lightens it up a bit.

  3. Shari from GoodFoodWeek
    August 5, 2016 at 1:50 pm

    You can’t go wrong with a risotto in my household.

    • Vicki
      August 8, 2016 at 1:35 pm

      Everyone goes to bed with full tummies on risotto nights!

  4. Kim @zonktdesigns
    August 8, 2016 at 8:32 pm

    How yummy is a Lemon Chicken Risotto, my hubbies go to dish.
    The peas add that perfect pop of sweet and fresh too, nice one hun. xx

    • Vicki
      August 8, 2016 at 9:07 pm

      Thanks lovely x

  5. jayne
    August 8, 2016 at 11:59 pm

    This looks so nourishing and tasty Vicki! thanx for thermo version – I love a thermomix risotto!

    • Vicki
      August 10, 2016 at 9:01 pm

      So do I, we regularly have them so easy!

  6. Kristy
    September 27, 2016 at 5:10 pm

    Has anyone tried without the parmesan. I’m dairy free.

    • Vicki
      September 27, 2016 at 11:13 pm

      I have actually forgotten to put it in before – it’s still nice!

Leave a Reply

Your email address will not be published. Required fields are marked *