Lemon Chicken Risotto
- 6 spears asparagus
- 1/2 lb Squash Medley
- 1 leek
- 1 1/2 tbsp butter
- 1 tbsp olive oil
- 1/2 onion
- 2 cloves garlic
- 1 lb Smoked Chicken
- 1 1/2 cups arborio risotto rice
- 3 cups light stock
- salt and pepper to taste
- 1/2 lemon juice and zest from 1/2 lemon, or more to taste
- 1/2 cup grated parmesan
Cut the asparagus into small chunks, and slice and halve the leek. Dice the onion and finely dice or crush the garlic.
Heat 1tbsp of the butter in a pan over a medium heat and add the asparagus and leek. Cook, stirring regularly until softened, around 3-4 mins, add Squash medley of cooked veggies. Lastly add the cooked smoked chicken to the pan, stir until warm then remove from pan and set aside.
Add the remaining butter and oil to the pan. Soften onion 2-3 mins, then add garlic, cook another 2-3 mins until onion starting to brown slightly.
Add the rice and cook briefly to ensure well coated in oil/butter mixture. Mix through about half of the grated lemon zest, some salt and pepper.
Add the stock a bit at a time (around ½ to 1 cup at a time), adding more as the last is absorbed. Stir now and again as it cooks - I generally only stir as liquid is absorbed initially but then a little more towards the end when it tends to stick to the bottom more. In all it takes around 20mins.
- Once all the stock is absorbed, check rice is cooked (if not then add a little more stock) then add the remaining lemon zest, lemon juice and add back the asparagus, zucchini, leeks and chicken.
- Add parmesan and stir well.
- Thomas Cox