Lemon Risotto with Chicken

5 from 7 votes
Prep Time 15 mins
Cook Time 35 mins
Rest Time 30 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine European
Servings3 people


  • 300 g chicken, shredded
  • 2 tablespoon soy sauce
  • 2 teaspoons lemon juice, fresher
  • a little fat
  • 2 tablespoon olive oil
  • 1 medium onion (s), finely chopped
  • 1 clove garlic, finely chopped
  • 1 large lemon (s), untreated, only the zest grated
  • 350 g risotto
  • 2 tablespoon thyme, finely chopped leaves
  • 2 ½ dl Prosecco
  • 8 dl vegetable stock
  • 4 tablespoon crème fraîche
  • some salt and pepper
  • some parmesan, to sprinkle as desired


  • Marinate the chicken in the soy sauce and lemon juice for 30 minutes.
  • Warm up the olive oil. Simmer the onions, garlic and lemon peel, add the rice, stir-fry until the rice is translucent. Add the thyme leaves, deglaze with the prosecco and a little bouillon. Let the rice cook for about 20 minutes and keep adding a little bouillon while stirring until the rice is cooked through. In the meantime, brown the chicken well under 2 servings and keep warm. When the rice is done, stir in the creme fraiche, add the chicken and stir in, season with salt and pepper. Sprinkle with a little parmesan if you like. Serve immediately.
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