Spicy Lemon Chicken Risotto
Elevate your weeknight dinner game with this zesty and flavorful Spicy Lemon Chicken Risotto! Combining tender chunks of paprika-seasoned chicken, creamy Arborio rice, and a bright burst of fresh lemon, this dish is the perfect harmony of spice and citrus. Red chili flakes bring just the right amount of heat, while Parmesan cheese and a splash of white wine create a rich, velvety texture. This one-pot wonder is packed with layers of bold flavor, from the garlic-sautéed onions to the vibrant parsley garnish. Perfect for a cozy family meal or a special dinner, this risotto pairs beautifully with a crisp green salad or roasted vegetables. Ready in just 50 minutes, it’s an irresistible way to impress your taste buds any day of the week!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Smoked paprika
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 1 medium, finely chopped Yellow onion
- 3 cloves, minced Garlic
- 1.5 cups Arborio rice
- 0.5 cup Dry white wine
- 4 cups, warmed Chicken stock
- 0.5 teaspoon Red chili flakes
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice
- 2 tablespoons, chopped Fresh parsley
- 0.5 cup Grated Parmesan cheese
Instructions
Season the chicken breasts with salt, pepper, and smoked paprika on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the chicken for 4-5 minutes on each side until browned and cooked through. Remove from the skillet, let rest for a few minutes, then slice into thin strips. Set aside.
In the same skillet, add the remaining olive oil and butter. Sauté the chopped onion for 3-4 minutes until softened, then add the minced garlic and cook for 1 minute until fragrant.
Add the Arborio rice to the skillet and toast it for 2-3 minutes, stirring frequently, until the rice is lightly translucent around the edges.
Pour in the white wine and stir, allowing it to simmer while the liquid is absorbed.
Begin adding the chicken stock, one ladleful (about 1/2 cup) at a time, stirring frequently and letting the liquid get absorbed before adding the next. Continue this process for approximately 20 minutes, or until the rice is creamy and cooked through.
Stir in the red chili flakes, lemon zest, lemon juice, and grated Parmesan cheese. Check the seasoning and add more salt and pepper if needed.
Gently fold the sliced chicken into the risotto, reserving a few pieces for garnish if desired.
Serve the risotto immediately, garnished with freshly chopped parsley, additional Parmesan, and optional lemon wedges on the side.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 3.1 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 384 mg | 8% | |
*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.
