Mary berry Lemon Chicken Risotto

Mary berry Lemon Chicken Risotto is a classic Italian dish made with creamy Arborio rice, lemon zest, and juicy chicken. It’s the perfect combination of tangy and savory flavors, and is sure to impress anyone who tries it! Are you excited to get cooking?

Why people also love Mary berry Lemon Chicken Risotto?

Well, for starters, Mary Berry is a beloved celebrity chef known for her delectable recipes and culinary expertise. But beyond that, people love her Lemon Chicken Risotto because it’s an incredibly flavorful dish that combines classic Italian ingredients in a unique and delicious way. The creaminess of the rice pairs perfectly with the zesty lemon flavor and tender chicken pieces, making for a truly mouthwatering meal. Plus, it’s simple enough to prepare that even novice chefs can tackle it with confidence!

Ingredients:

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 300g risotto rice (such as Arborio)
• 1.2 litres hot chicken stock
• 2 cooked chicken breasts, chopped
• Zest and juice of 1 lemon
• 100g frozen peas
• 50g grated Parmesan cheese
• Salt and freshly ground black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare Ingredients:
   • Finely chop the onion.
   • Crush the garlic cloves.
   • Chop the cooked chicken breasts.
   • Grate the Parmesan cheese.
   • Zest and juice the lemon.
2. Cook the Onion and Garlic:
   • Heat the olive oil in a large pan over medium heat.
   • Add the finely chopped onion and cook for about 5 minutes, or until softened.
   • Stir in the crushed garlic and cook for another 1-2 minutes.
3. Add the Rice:
   • Add the risotto rice to the pan and cook, stirring constantly, for about 1-2 minutes until the rice is lightly toasted.
4. Add the Stock:
   • Slowly add the hot chicken stock, a bit at a time, stirring const
   • After this,Allow each ladleful to be absorbed before adding the next. This process should take about 18-20 minutes until the rice is creamy and cooked through.
5. Add Chicken and Lemon:
   • Stir in the chopped cooked chicken, lemon zest, and lemon juice.
   • Cook for another 3-4 minutes until the chicken is heated through.
6. Add Peas and Cheese:
   • Stir in the frozen peas and cook for a few minutes until they are tender.
   • Add the grated Parmesan cheese and stir until melted and well combined.
7. Season and Serve:
   • After this,Season with salt and freshly ground black pepper to taste.
   • Garnish with freshly chopped parsley.
8. Enjoy:
   • Serve the risotto immediately while it’s hot and creamy.

Quick Facts

• Prep Time: 10 minutes
•  Cook Time: 30-40 minutes 
• Total Time: 40-50 minutes 
• Yield: 4 servings 
• Serving Suggestions: This dish is best served hot and can be garnished with additional lemon zest, parsley, and grated Parmesan cheese. It pairs well with a side salad or garlic bread.

Tips: Be sure to use Arborio rice for this recipe as it has a high starch content that will help create a creamy consistency. Additionally, don’t rush the stirring process when cooking the risotto – slow and steady wins the race! Finally, it’s important to taste and adjust seasoning as needed throughout the cooking process.

Nutrition Information: The Lemon Chicken Risotto is a well-balanced meal, providing a good source of protein from the chicken and carbohydrates from the Arborio rice. It’s also rich in vitamin C from the lemon zest, offering a burst of citrusy flavor and a nutritional boost.

Presentation: When serving the risotto, consider plating it in a shallow bowl to show off its creamy texture. You can top it with a sprinkle of fresh herbs or a drizzle of olive oil for a touch of elegance. Don’t forget to pair it with a crisp white wine to enhance the flavors and elevate the dining experience!

Variations and substitutions for Mary berry Lemon Chicken Risotto:

• Vegetarian Option: You can make a vegetarian version of this dish by simply omitting the chicken and substituting vegetable broth for the chicken broth. You can also add additional veggies like sautéed mushrooms or roasted asparagus for more flavor and texture.
• Seafood Option: For a seafood twist, try adding in cooked shrimp or scallops during the last few minutes of cooking. You can also substitute fish stock for the chicken broth to enhance the seafood flavor.
• Herbs and Spices: This recipe is very versatile when it comes to herbs and spices. Consider adding fresh thyme, oregano, or basil to give it an extra flavor kick, or experiment with different spices like paprika, cumin, or chili flakes.
• Grains: While Arborio rice is the traditional choice for risotto, you can also try other grains like barley or farro for a heartier option. Remember to adjust cooking time and liquid amounts depending on whether you’re doubling the recipe, using a different pan size, or substituting ingredients.
• Cheese: If you’re a cheese lover, feel free to add grated Parmesan, Romano, or Asiago cheese to the risotto towards the end of cooking for an extra burst of flavor.
• Lemon Variations: For a sweeter version of the dish, try using Meyer lemons instead of regular lemons. You can also experiment with other citrus fruits like oranges or grapefruits for a different twist on the classic lemon flavor.

Recommendations and notes:

• To make this dish extra creamy, stir in a bit of heavy cream or sour cream towards the end of cooking. This will help give the risotto a rich, velvety texture.
• Be sure to use a wide, shallow pan when making risotto so that the rice cooks evenly and doesn’t stick to the bottom.
• When adding the chicken broth, be sure to do so gradually and stir constantly to prevent clumping.
• Don’t overcook your chicken – aim for juicy and tender! Cook until just browned and then remove from the pan. Add it back in towards the end of cooking to finish cooking through.
• If you don’t have fresh lemons, you can substitute with bottled lemon juice but be aware that the flavor may be slightly different.
• Be patient when making risotto – it’s a slow-cooking process that requires constant stirring and attention, but the end result is well worth it!
• Leftover risotto keeps for 3 days in the fridge. Store it airtight to prevent drying out. Reheat gently on the stovetop with a splash of additional broth or water to help revive the creamy consistency.
• Lastly, don’t be afraid to experiment with your own variations and substitutions – the possibilities are endless when it comes to risotto!

Conclusion

Mary Berry’s Lemon Chicken Risotto is a flavorful and comforting dish that’s perfect for cozy weeknight dinners or special occasions. With a combination of creamy Arborio rice, juicy chicken, zesty lemon, and fresh herbs, this recipe delivers a burst of flavor in every bite. Remember to keep the consistency creamy by gradually adding broth and stirring constantly, and don’t be afraid to experiment with your own variations of the dish. Enjoy!

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