Lemon Chicken Risotto

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.

Leave a comment

Please note, comments must be approved before they are published