Chicken Risotto with Lemon, Asparagus, and Peas
Every creamy spoonful highlights fresh harvest flavors for a memorable homemade meal.
Creamy risotto studded with juicy chicken, tender asparagus, bright peas, and lemon zest brings the flavors of spring to your dinner table. This comprehensive guide walks you through each step, offering expert techniques and ingredient insights for creating a restaurant-quality risotto at home.
Why This Recipe Works
- Bright, seasonal flavors: Fresh asparagus and peas celebrate spring, while lemon provides a vibrant, aromatic finish.
- Moist, tender chicken chunks: Cooking chicken in large pieces ensures they stay juicy and succulent within the risotto.
- Creamy, classic risotto texture: Traditional arborio rice, well-developed starches, and gradual stock addition provide the signature, comforting creaminess without any heavy cream.
- Balanced richness: Finishing with butter and cheese enriches the risotto, but lemon cuts through for a fresh, layered result.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken breasts or thighs | 1 pound (about 450g) | Cut into large, bite-sized chunks |
| Kosher salt & freshly ground black pepper | to taste | For seasoning chicken and risotto |
| Olive oil | 3 tablespoons (divided) | |
| Unsalted butter | 3 tablespoons (divided) | |
| Leek (white and light green parts), finely sliced | 1 medium | Can substitute with shallots or onion |
| Garlic, minced | 2 cloves | |
| Arborio, Carnaroli, or Vialone Nano rice | 1 1/2 cups (about 300g) | Short-grain rice essential for creamy risotto |
| Dry white wine | 1 cup (240ml) | Such as Pinot Grigio, Sauvignon Blanc |
| Chicken or vegetable stock, warm | 5 to 6 cups (1.2 to 1.5L), as needed | Homemade preferred, store-bought works |
| Asparagus, trimmed and cut into 1-inch pieces | 1 bunch (about 12 oz/340g) | Use fresh, in season |
| Fresh or frozen peas | 1 cup (130g) | Fresh for best flavor, but frozen are fine |
| Lemon zest | From 1 lemon | Use a microplane for best results |
| Lemon juice | 2 tablespoons (plus more to taste) | Freshly squeezed |
| Parmesan cheese, finely grated | 3 ounces (about 1 cup/85g) | Grana Padano also works |
| Fresh parsley or mint (optional) | 2 tablespoons, chopped | For garnish |
Step-by-Step Instructions
- Prepare Chicken: Pat chicken dry and season generously with salt and pepper. In a large heavy-bottomed pan, heat 1 tablespoon olive oil over medium-high. Brown chicken pieces until golden and just cooked through (about 3–4 minutes per side). Transfer to a clean plate. The chicken will finish cooking later; avoid overcooking at this stage.
- Blanch Asparagus and Peas: Bring a saucepan of salted water to a boil. Add asparagus; cook for 2–3 minutes until bright green and just tender. Add fresh peas in the final minute. Drain and shock vegetables in an ice water bath to preserve color and texture. Drain and set aside.
- Heat Broth: Pour stock into a pot and keep warm at a gentle simmer on another burner. This step is key for even cooking and starch release.
- Build Risotto Base: In the same large pan used for chicken, heat remaining olive oil and 2 tablespoons butter over medium. Add sliced leeks with a pinch of salt; sauté until softened but not browned, 4–5 minutes. Stir in garlic for 30 seconds until fragrant.
- Toast Rice: Add rice to the pan, stirring to coat each grain with fat. Toast for 1–2 minutes until rice edges look translucent.
- Deglaze with Wine: Pour in the wine, scraping up any browned bits. Simmer, stirring, until most liquid is absorbed.
- Add Stock Gradually: Reduce heat to medium-low. Add a ladleful of warm broth. Stir gently and regularly, adding more broth as the liquid is absorbed, for 18–22 minutes. The rice should be creamy but each grain still al dente.
- Incorporate Chicken and Veggies: When rice is just about done, return chicken (with any juices), asparagus, peas, and lemon zest to the pan. Stir gently until everything is heated through.
- Finish Risotto: Remove pan from heat. Stir in the remaining tablespoon of butter, lemon juice, and Parmesan cheese, mixing well for a glossy, creamy texture. Taste and adjust salt, pepper, and lemon as desired.
- Serve Immediately: Spoon risotto into warm bowls. Top with fresh herbs and additional Parmesan. For an extra lemony aroma, zest a little more lemon over each portion.
Tips for Perfect Risotto
- Warm Stock: Always add hot broth so rice cooks evenly and releases starch for creaminess.
- Stir, but not constantly: Regular but gentle stirring helps develop creaminess without breaking the rice.
- Use proper rice: Only short-grain varieties like Arborio, Carnaroli, or Vialone Nano yield the best texture.
- Serve risotto right away: Risotto is best eaten immediately for optimal creaminess, as it stiffens while sitting.
- Don’t skip the rest: Giving risotto a minute or two to rest off the heat lets flavors meld and texture settle.
Ingredient Notes and Variations
- Chicken: Thighs add richness and stay moist, but breast meat works and is lighter.
- Broth: Homemade stock gives deeper flavor. For vegetarian risotto, use vegetable broth and omit chicken.
- Leeks: Offer a gentle sweetness. Sub with finely diced shallot or regular onion if needed.
- Cheese: Parmesan is classic, but try Pecorino Romano for sharper flavor. A spoonful of mascarpone can be added at the end for extra silkiness.
- Herbs: Mint, chives, or dill make beautiful substitutes or additions for bright garnish.
- Citrus: A combination of lemon and a touch of orange zest adds unique character.
- Protein: For pescatarian fare, try adding shrimp or seared scallops instead of chicken.
- Rice balls: Leftover risotto can be rolled into arancini (fried rice balls) the next day.
Serving Suggestions
- Serve as a vibrant, complete meal with a crisp green salad and chilled white wine.
- Pair with grilled or roasted spring vegetables for a vegetarian dinner (omit chicken).
- Top leftover risotto with a poached egg for a delicious brunch.
- Pair with sautéed shrimp or flaked salmon for a seafood twist.
- Accompany with crusty bread to mop up the creamy sauce.
Frequently Asked Questions (FAQs)
Can I make risotto in advance?
Risotto is best served fresh. If you must prepare it ahead, undercook the rice slightly, cool quickly, and reheat gently with a splash of hot broth just before serving. Store leftovers in an airtight container for up to two days.
Can I use a different type of rice?
Traditionally, short-grain rice varieties like Arborio, Carnaroli, or Vialone Nano are used because they release enough starch to create a creamy texture. Long-grain rice will not yield the same results.
What wine pairs best with this risotto?
A vibrant, dry white wine such as Pinot Grigio, Sauvignon Blanc, or a light Chardonnay complements the dish well. For non-alcoholic options, sparkling water with lemon is a good choice.
How do I avoid mushy risotto?
Cook the rice until it is just al dente, with each grain still distinct but creamy on the outside. Stop adding liquid once it reaches this point, and serve immediately.
Can I make this vegetarian?
Yes, simply omit the chicken and use vegetable stock. The fresh spring vegetables provide plenty of flavor.
Pro Techniques for Restaurant-Quality Risotto
- Use a wide, heavy-bottomed pan for best evaporation control and even cooking.
- Incorporate the cheese off the heat to avoid greasiness.
- Taste frequently in the last few minutes to catch the perfect doneness.
- Finish with a knob of cold butter (“monte au beurre”) for glossy, luscious results.
- Zest the lemon directly over finished plates to release maximum aroma and flavor.
What others are reading
Nutrition Information (per serving, approximate)
| Calories | 530 |
|---|---|
| Protein | 32g |
| Fat | 17g |
| Carbohydrates | 59g |
| Fiber | 6g |
| Sodium | 820mg |
Troubleshooting & Advanced Tips
- Risotto too thick? Add a splash of warm stock just before serving to loosen.
- Rice undercooked? Continue adding stock in small amounts and monitor closely; doneness varies by rice type.
- Risotto lacks creaminess? Stir a bit more and finish with extra butter and cheese.
- Vegetables dull? Always blanch and shock tender vegetables; add at the end to preserve color and bite.
Storage & Leftovers
- Refrigeration: Store cooled risotto in an airtight container up to 2 days.
- Reheating: Gently warm in a saucepan with a splash of water or broth, stirring until creamy.
- Arancini (Rice Balls): Form cold risotto into balls, stuff with mozzarella if desired, bread, and fry for a savory snack.
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Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.
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