Risotto primavera with lemon and herb chicken
Learn how to make a delicious Risotto Primavera with Lemon and Herb Chicken. This recipe features creamy risotto, fresh asparagus, and a blend of savory chicken gravy, leeks, garlic, and white wine, topped with peas and grated Parmesan. Perfect for a comforting yet elegant meal!
- 03 Apr 2025
- Cook time 35 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
Risotto Primavera with Lemon and Herb Chicken is a delightful dish that combines the creamy goodness of risotto with the fresh flavors of spring vegetables. This recipe features asparagus, peas, and leeks with a hint of lemon and herb-infused chicken, making it a perfect meal for any occasion.
Ingredients:
Instructions:
- Trim the woody ends off the asparagus and cut them into bite-sized pieces.
- Clean and finely chop the leek.
- Mince the garlic cloves.
2. Heat the Chicken Gravy:
- Pour the chicken gravy into a medium saucepan and heat it over medium-low heat. Keep it warm while you prepare the risotto.
- Fill a pot with water and bring it to a boil.
- Add the asparagus pieces and blanch them for 2-3 minutes until tender but still crisp.
- Drain the asparagus and set aside.
- In a large skillet or wide saucepan, heat the butter and olive oil over medium heat.
- Add the leek and cook, stirring frequently, until softened (about 5 minutes).
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the rice to the pan, stirring to coat the grains with the butter and oil.
- Cook for 2 minutes until the edges of the rice grains become translucent.
- Pour in the white wine and stir continuously until it is almost completely absorbed.
- Begin adding the warm chicken gravy to the rice one ladle at a time (about 1/2 cup per addition).
- Stir continuously, allowing each addition to be mostly absorbed before adding the next dose of gravy.
- Continue this process until the rice is cooked to an al dente texture, which should take about 18-20 minutes. You may not need to use all the chicken gravy.
- Once the rice is cooked, stir in the blanched asparagus and peas.
- Fold in the grated parmesan cheese until melted and well combined.
- Taste the risotto and adjust seasoning with salt and pepper as needed.
- If you choose to complement your risotto with lemon and herb chicken, prepare this separately by marinating chicken breasts with lemon juice, thyme, rosemary, and olive oil.
- Grill or pan-sear the chicken until fully cooked, then slice and serve alongside the risotto.
- Spoon the risotto onto warm plates and top with additional parmesan if desired.
- Serve immediately for the best texture and flavor.
Tips:
- Use warm chicken gravy: Keep the chicken gravy warm on low heat as you prepare the risotto. Adding warm gravy helps maintain a consistent cooking temperature, which is essential for the perfect creamy texture.
- Stir constantly: Continuously stir the risotto to release the rice's starches and create a velvety texture. This also prevents the rice from sticking to the bottom of the pan.
- Add vegetables at the right time: To keep the vegetables fresh and vibrant, add the asparagus and peas towards the end of the cooking process.
Risotto Primavera with Lemon and Herb Chicken is a harmonious blend of creamy risotto and fresh spring vegetables, enhanced by the zesty flavor of lemon and aromatic herbs. With careful attention to detail and these helpful tips, you'll create a delicious and satisfying meal that delights your taste buds.
| Nutrition Facts | |
|---|---|
| Serving Size | 570 grams |
| Energy | |
| Calories 550kcal | 27% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 80g | 22% |
| Fiber 5g | 13% |
| Sugar 6g | 6% |
| Fat | |
| Fat 20g | 25% |
| Saturated 8g | 25% |
| Cholesterol 40mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 44mg | 8% |
| Vitamin B1 0.64mg | 54% |
| Vitamin B2 0.39mg | 30% |
| Vitamin B3 4.77mg | 30% |
| Vitamin B6 0.43mg | 25% |
| Vitamin B9 230ug | 58% |
| Vitamin B12 0.14ug | 6% |
| Vitamin C 13mg | 15% |
| Vitamin E 1.80mg | 12% |
| Vitamin K 63ug | 55% |
| Minerals | |
| Calcium, Ca 200mg | 15% |
| Copper, Cu 0.44mg | 49% |
| Iron, Fe 6mg | 56% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 280mg | 23% |
| Potassium, K 520mg | 15% |
| Selenium, Se 16ug | 30% |
| Sodium, Na 1380mg | 92% |
| Zinc, Zn 2.07mg | 19% |
| Water | |
| Water 450g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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