Chicken Pea Lemon Risotto
Bright, creamy, and bursting with fresh flavors, this Chicken Pea Lemon Risotto is the perfect comfort food with a zesty twist. Made with tender Arborio rice slowly simmered in chicken broth and dry white wine, this dish achieves the signature velvety texture of classic risotto. Juicy, golden-brown chicken breast, sweet green peas, and a vibrant pop of fresh lemon zest and juice elevate this meal to something truly special. A final touch of Parmesan cheese and buttery richness ties it all together for an irresistible dish that’s both light and satisfying. Ready in just under an hour, this one-pan recipe is ideal for a flavorful weeknight dinner or an elegant weekend treat. Pair it with a crisp salad or a glass of chilled white wine for a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 1 piece (about 8 oz) Chicken breast
- 1 cup Frozen green peas
- 1 piece Lemon
- 4 cups Chicken broth
- 0.5 cup Dry white wine
- 0.5 cup (grated) Parmesan cheese
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 small (finely diced) Yellow onion
- 2 cloves (minced) Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons (chopped, optional) Parsley
Instructions
Begin by preparing the chicken: Season the chicken breast with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken breast for 5-7 minutes on each side until golden brown and fully cooked through. Remove it from the skillet and set it aside to rest.
In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted, sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the Arborio rice, allowing it to toast lightly in the onion and garlic mixture for 2-3 minutes.
Deglaze the skillet by pouring in the white wine. Stir continuously until the liquid is mostly absorbed by the rice.
In a separate saucepan, warm the chicken broth over low heat. Gradually add the warm broth to the rice one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding the next ladle.
Continue this process for about 20-25 minutes until the rice is creamy and cooked to an al dente texture.
While the rice is cooking, dice the cooked chicken breast into bite-sized pieces. Zest and juice the lemon, setting both aside.
When the rice is nearly done, stir in the frozen peas and diced chicken. Cook for 2-3 minutes until the peas are warmed through.
Remove the skillet from the heat. Stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, lemon zest, and 1-2 tablespoons of lemon juice. Adjust salt and pepper to taste.
Serve the risotto immediately, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 5816 mg | 253% | |
| Total Carbohydrate | 129.9 g | 47% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 16.7 g | ||
| Protein | 110.3 g | 221% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 688 mg | 53% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2280 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
