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

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:

6 cups chicken gravy
1200g
3/4 lb asparagus
340g
2 tbsp butter
30g
1 tbsp olive oil
14g
1 leek
180g
2 garlic cloves
6g
1 cup white rice
230g
1/2 cup white wine
120g
1 cup peas
120g
1/2 cup grated parmesan cheese
40g

Instructions:

1. Prepare Ingredients:
- 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.
3. Cook the Asparagus:
- 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.
4. Start the Risotto:
- 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.
5. Add the Rice and Wine:
- 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.
6. Incorporate the Chicken Gravy:
- 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.
7. Finish the Risotto:
- 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.
8. Prepare Lemon and Herb Chicken (Optional):
- 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.
9. Serve:
- 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 Size570 grams
Energy
Calories 550kcal27%
Protein
Protein 13g9%
Carbohydrates
Carbohydrates 80g22%
Fiber 5g13%
Sugar 6g6%
Fat
Fat 20g25%
Saturated 8g25%
Cholesterol 40mg-
Vitamins
Vitamin A 180ug20%
Choline 44mg8%
Vitamin B1 0.64mg54%
Vitamin B2 0.39mg30%
Vitamin B3 4.77mg30%
Vitamin B6 0.43mg25%
Vitamin B9 230ug58%
Vitamin B12 0.14ug6%
Vitamin C 13mg15%
Vitamin E 1.80mg12%
Vitamin K 63ug55%
Minerals
Calcium, Ca 200mg15%
Copper, Cu 0.44mg49%
Iron, Fe 6mg56%
Magnesium, Mg 60mg15%
Phosphorus, P 280mg23%
Potassium, K 520mg15%
Selenium, Se 16ug30%
Sodium, Na 1380mg92%
Zinc, Zn 2.07mg19%
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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