Chicken and Lemon Parmesan Risotto
Today, we are talking all about rice. Rice is a standard pantry staple in this house. I always make sure that I have a bag handy for dinners. A lot of nights when I get home, I haven’t always thought about what we are having for dinner, but I know that if I have rice on hand, I can always come up with something! For me, rice is a lifesaver because it is the perfect vehicle for so many dishes, whether for a side dish or a main dish, and it works for so many different types of cuisines.
My friends from RiceSelect recently challenged bloggers to rethink rice and to show how it can be so much more than just a boring side dish. RiceSelect produces signature Texmati® Rice and other specialty products, including new Arborio Blend™ with Jalapeño and Arborio Blend™ with Mushrooms. They sent me some of their new Arborio rice and I couldn’t think of a better way to show just how great rice can be than with a warm bowl of creamy risotto! As an Italian girl, of course I always have Arborio rice! If you ask me, risotto is never boring and can be both a side and a main dish. Risotto is such an elegant but comforting dish, and it always makes weeknights feel a little more special. And while it does take some time to prepare, it is worth every second when you take that first bite of creamy wonderfulness! Risotto seems even more perfect this time of year, and no matter what other ingredients you have on hand to add, the rice is always the star of the show. This Chicken and Lemon Parmesan Risotto is perfect for any night of the week. It seems so fancy, but all you need is some RiceSelect Arborio rice, broth, chicken, Parmesan cheese, and lemons and you’ve got yourself the perfect dinner!
- 5-6 cups low sodium chicken broth
- 3 tablespoons unsalted butter
- 2 cups RiceSelect Arborio Rice
- 1/2 cup white wine (optional)
- 1 cup Parmesan cheese, freshly grated
- 2 cups cooked chicken, diced
- 3/4 cup frozen peas, thawed
- 1 lemon, juiced (and zested, if desired)
- salt and pepper to taste
- Add the chicken broth to a saucepan over medium heat and bring to a simmer; keep warm.
- In a saute pan or pot, melt the butter. Add the rice and stir to coat in the melted butter. Stir in the white wine. Ladle in the broth, about 1/2 cup at a time and stirring constantly, until the liquid is aborbed. Repeat this process until the rice is cooked, about 20 minutes.
- Add the cheese and stir until melted and incorporated with the rice. Stir in the chicken, peas, and lemon juice. Season with salt and pepper to taste. Serve.
Amount Per Serving: Calories: 428Total Fat: 26gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 108mgSodium: 687mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 31g
Disclaimer: This post is sponsored by BlogHer and RiceSelect. While I was compensated for my work, all opinions stated in this post are my own.