Name: Lemon Chicken and Spinach Risotto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: italian
Ingredients: 1 brown onion diced large; 2 skin-off chicken breast fillet diced; 1 garlic clove; 200 g baby spinach trimmed; 100 g mushrooms optional peeled thinly sliced; 350 g arborio rice; 1L chicken stock (liquid); 60 ml extra virgin olive oil; 2 lemon juiced; 1 pinch ground black pepper fresh; 100 g parmesan grated; 50 g parsley diced

by yummyhomecook Last updated on 05/05/2025

A risotto dish packed full of flavour that appeals to adults and children.

- yummyhomecook

Ingredients

1 brown onion diced large
2 skin-off chicken breast fillet diced
1 garlic clove
200 g baby spinach trimmed
100 g mushrooms optional peeled thinly sliced
350 g arborio rice
1L chicken stock (liquid)
60 ml extra virgin olive oil
2 lemon juiced
1 pinch ground black pepper fresh
100 g parmesan grated
50 g parsley diced

Method

Step 1

Brown chicken well in 30 mL of the oil and set aside.
Step 2

Fry onion in remaining oil in a stockpot until translucent, then add the rice, stirring until it is well coated.
Step 3

Add the garlic and stir for 1 minute.
Step 4

Add the stock, 1 cup at a time until it is absorbed, while continuing to stir.
Step 5

Once four fifths of the stock has been added stir in the chicken. Cook for 1-2 minutes then stir in the mushrooms. Add half the remaining stock and stir until absorbed.
Step 6

Add the spinach and cook until it wilts.
Step 7

Add remaining stock if required.
Step 8

Stir in desired amount of lemon juice.
Step 9

Season with pepper.
Step 10

Turn off the heat. Cover and stand for two minutes.
Step 11

Serve garnished with Parmesan and parsley.