Ingredients
1 cup Arborio rice
4 cups chicken culinary stock
6 tablespoons unsalted butter
1 onion - finely chopped
2 inches of tubed garlic
1 rotisserie chicken, de-skinned and meat shredded into bite-sized pieces
1/2 cup chopped fresh basil
2 tablespoons grated zest and 2 tablespoons juice from 1 lemon
1 cup grated Parmesan cheese, plus extra for serving
Salt & Pepper
Preparation
Combine rice, 3 cups of broth and 2 tablespoons of butter in a large microwaveable bowl. Wrap tightly with plastic wrap and microwave until rice is softened and most of liquid is absorbed, approx 10-16 min
Meanwhile, melt another 2 tablespoons of butter in a medium saucepan over medium heat.
3)Stir in onion and cook until softened, about 3 minutes.
- Stir in garlic and cook until fragrant (about 30 sec).
5)Stir in hot rice mixture and remaining broth and simmer, stirring constantly, until rice is tender (about 5-7 min).
5)Stir in chicken and cook until heated through, about 1 min
- Off heat, stir in basil, lemon zest, lemon juice, Parmesan and remaining butter.
7)Season with salt & pepper. Serve passing more Parmesan at the table.
NOTE: If risotto is too thick at the end, stir in hot water, a few tablespoons at a time to adjust the consistency. You can also leave out the chicken and use this as a side dish.
