Lemon Risotto with Chicken and Swiss Chard
By America's Test KitchenPublished on October 7, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
4 cups chicken broth 1 cup Arborio rice 4 tablespoons unsalted butter 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and cut into 1-inch piecesSalt and pepper 1 onion, chopped fine4 garlic cloves, minced12 ounces Swiss chard, stems chopped fine, leaves sliced into ½-inch-wide strips2 ounces Parmesan cheese, grated (1 cup)2 teaspoons grated lemon zest plus 3 tablespoons juice
Instructions
- Combine 3 cups broth, rice, and 1 tablespoon butter in large bowl. Microwave, covered, until most of liquid is absorbed, 12 to 14 minutes.
- Pat chicken dry with paper towels and season with salt and pepper. Melt 2 tablespoons butter in large Dutch oven over medium heat. Add onion and cook until just browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Stir in chard and cook until leaves begin to wilt, about 30 seconds.
- Add parcooked rice and remaining 1 cup broth to pot and cook, stirring constantly, until rice is almost tender, 4 to 6 minutes. Off heat, stir in Parmesan, lemon zest and juice, and remaining 1 tablespoon butter. Season with salt and pepper to taste. Serve.
Time
30 minutesYield
Serves 4Ingredients
4 cups chicken broth
1 cup Arborio rice
4 tablespoons unsalted butter
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
Salt and pepper
1 onion, chopped fine
4 garlic cloves, minced
12 ounces Swiss chard, stems chopped fine, leaves sliced into ½-inch-wide strips
2 ounces Parmesan cheese, grated (1 cup)
2 teaspoons grated lemon zest plus 3 tablespoons juice
Ingredients
4 cups chicken broth
1 cup Arborio rice
4 tablespoons unsalted butter
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
Salt and pepper
1 onion, chopped fine
4 garlic cloves, minced
12 ounces Swiss chard, stems chopped fine, leaves sliced into ½-inch-wide strips
2 ounces Parmesan cheese, grated (1 cup)
2 teaspoons grated lemon zest plus 3 tablespoons juice
Ingredients
4 cups chicken broth
1 cup Arborio rice
4 tablespoons unsalted butter
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
Salt and pepper
1 onion, chopped fine
4 garlic cloves, minced
12 ounces Swiss chard, stems chopped fine, leaves sliced into ½-inch-wide strips
2 ounces Parmesan cheese, grated (1 cup)
2 teaspoons grated lemon zest plus 3 tablespoons juice
Why This Recipe Works
Giving the rice a head start in the microwave speeds up the cooking and lets us make risotto with less stirring.
Instructions
- Combine 3 cups broth, rice, and 1 tablespoon butter in large bowl. Microwave, covered, until most of liquid is absorbed, 12 to 14 minutes.
- Pat chicken dry with paper towels and season with salt and pepper. Melt 2 tablespoons butter in large Dutch oven over medium heat. Add onion and cook until just browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Stir in chard and cook until leaves begin to wilt, about 30 seconds.
- Add parcooked rice and remaining 1 cup broth to pot and cook, stirring constantly, until rice is almost tender, 4 to 6 minutes. Off heat, stir in Parmesan, lemon zest and juice, and remaining 1 tablespoon butter. Season with salt and pepper to taste. Serve.
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