This creamy lemon chicken risotto is a comforting and flavour-packed dish that’s perfect for any occasion. The tender chicken, crispy pancetta, and fresh herbs create a delicious balance of textures and flavours. Stirring the risotto as it cooks gives it a rich, velvety texture—worth every minute of effort!
Ingredients Needed
- 2 skinless, boneless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 150g (5½oz) pancetta, finely diced
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 300g (10oz) risotto rice
- 150ml (5fl oz) dry white wine
- 1.2 litres (2 pints) hot chicken stock
- 175g (6oz) frozen peas, thawed
- Large knob of butter
- Finely grated rind and juice of 1 lemon
- 1 tbsp chopped fresh flat-leaf parsley
- 1 tbsp chopped fresh mint
- A few fresh basil leaves, finely shredded
How To Make Lemon Chicken Risotto
- Cook the Chicken: Season the chicken with salt and pepper. Heat 1 tbsp of oil in a large frying pan over medium heat. Add the chicken and cook for 3–5 minutes until golden and just cooked through. Remove from the pan and set aside.
- Crisp the Pancetta: Add half the pancetta to the pan and fry for 3–5 minutes until crispy. Remove with a slotted spoon and drain on kitchen paper.
- Cook the Aromatics: Add the chopped onion, garlic, and remaining pancetta to the pan. Reduce the heat to low and cook for 8–10 minutes until the onion is soft but not browned.
- Toast the Rice: Increase the heat to medium and stir in the risotto rice. Cook for a few minutes, stirring frequently, until the grains are coated and slightly translucent.
- Add the Wine and Stock: Pour in the white wine and stir until fully absorbed. Gradually add the hot chicken stock, one ladle at a time, stirring constantly. Wait until each ladleful is absorbed before adding more. After 10 minutes, stir in the peas, then continue adding stock for another 8–10 minutes until the rice is creamy and al dente.
- Finish the Risotto: Stir in the cooked chicken and the last of the stock, allowing it to heat through. The risotto should be thick and slightly sticky, but not dry.
- Rest and Serve: Remove from the heat and stir in the butter, lemon rind, parsley, and mint. Taste and adjust seasoning. Sprinkle with lemon juice, cover, and let it rest for 5 minutes. Fluff gently with a fork and serve, topped with crispy pancetta and shredded basil.
Recipe Tips
- Perfect Creaminess: Keep the stock hot and add it gradually so the rice absorbs it slowly, creating a silky texture.
- Ideal Rice Texture: The rice should be plump but still have a slight bite. If it’s too soupy, let it cook longer without adding more stock.
- Resting Time: Letting the risotto rest after cooking helps the flavours meld and creates an even creamier texture.
How To Store & Reheat Leftovers
Storing in the Fridge: Cool completely, then store in an airtight container for up to 2 days.
Reheating: Warm gently in a pan over low heat, adding a splash of stock or water to loosen the consistency. Stir occasionally until heated through.
Try More Mary Berry Recipes:
Mary Berry Lemon Chicken Risotto
Course: DinnerCuisine: Italian-BritishDifficulty: Easy4
servings15
minutes30
minutes550
kcalThis creamy lemon chicken risotto is a comforting and flavour-packed dish that’s perfect for any occasion. The tender chicken, crispy pancetta, and fresh herbs create a delicious balance of textures and flavours. Stirring the risotto as it cooks gives it a rich, velvety texture—worth every minute of effort!
Ingredients
2 skinless, boneless chicken breasts, cut into bite-sized pieces
Salt and freshly ground black pepper
2 tbsp olive oil
150g (5½oz) pancetta, finely diced
1 onion, finely chopped
1 garlic clove, crushed
300g (10oz) risotto rice
150ml (5fl oz) dry white wine
1.2 litres (2 pints) hot chicken stock
175g (6oz) frozen peas, thawed
Large knob of butter
Finely grated rind and juice of 1 lemon
1 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped fresh mint
A few fresh basil leaves, finely shredded
Directions
- Cook the Chicken: Season the chicken with salt and pepper. Heat 1 tbsp of oil in a large frying pan over medium heat. Add the chicken and cook for 3–5 minutes until golden and just cooked through. Remove from the pan and set aside.
- Crisp the Pancetta: Add half the pancetta to the pan and fry for 3–5 minutes until crispy. Remove with a slotted spoon and drain on kitchen paper.
- Cook the Aromatics: Add the chopped onion, garlic, and remaining pancetta to the pan. Reduce the heat to low and cook for 8–10 minutes until the onion is soft but not browned.
- Toast the Rice: Increase the heat to medium and stir in the risotto rice. Cook for a few minutes, stirring frequently, until the grains are coated and slightly translucent.
- Add the Wine and Stock: Pour in the white wine and stir until fully absorbed. Gradually add the hot chicken stock, one ladle at a time, stirring constantly. Wait until each ladleful is absorbed before adding more. After 10 minutes, stir in the peas, then continue adding stock for another 8–10 minutes until the rice is creamy and al dente.
- Finish the Risotto: Stir in the cooked chicken and the last of the stock, allowing it to heat through. The risotto should be thick and slightly sticky, but not dry.
- Rest and Serve: Remove from the heat and stir in the butter, lemon rind, parsley, and mint. Taste and adjust seasoning. Sprinkle with lemon juice, cover, and let it rest for 5 minutes. Fluff gently with a fork and serve, topped with crispy pancetta and shredded basil.
Notes
- Perfect Creaminess: Keep the stock hot and add it gradually so the rice absorbs it slowly, creating a silky texture.
- Ideal Rice Texture: The rice should be plump but still have a slight bite. If it’s too soupy, let it cook longer without adding more stock.
- Resting Time: Letting the risotto rest after cooking helps the flavours meld and creates an even creamier texture.