Chicken, Broccolini, Lemon and Basil Risotto

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Try this creamy, flavourful Italian dish using tender chicken thighs and lemon to add some zest!
Main Course
4
10 mins
45 mins
55 mins
Main Course
4
10 mins
45 mins
55 mins

Ingredients

\8 chicken thighs
\1 cup of arborio rice
\1 onion, finely diced
\3 cloves of garlic, crushed
\2 lemons, one sliced and one to serve
\1 cup of white wine
\3 cups of chicken stock
\1 packet of broccolini, blanched
\1 handful of basil, fresh
\olive oil
\parmesan cheese, grated

Instructions

  1. Preheat oven to 200℃.
  2. In a large casserole dish, heat the oil over medium high heat. Season the chicken with salt then sauté until brown. Remove the chicken from the pan and set aside.
  3. In the same pan, cook the onion and garlic until translucent. Add rice and cook for a further 2 minutes.
  4. Pour in the white wine and cook until the liquid has almost evaporated, then add the chicken stock.
  5. Arrange the chicken back into the pan with the lemon slices.
  6. Bake for 30 minutes uncovered or until rice and chicken is cooked through.
  7. Arrange blanched broccolini and basil on top of the risotto.
  8. Sprinkle with parmesan cheese, basil infused oil and some freshly squeezed lemon juice to serve.

Notes

Contains Meat. Contains Dairy.  Egg Free Gluten Free. Nut Free. Recipe credit: Waitoa Free Range

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