Mary Berry Lemon Chicken Risotto

I made this risotto on a gloomy Tuesday when I needed dinner to feel like more than just dinner. I’d had a bit of a week—forgot to defrost anything, nearly skipped the whole thing and had toast. But I had chicken breasts, half a lemon, and a bag of peas in the freezer, and somehow this came together into something far more comforting than I expected.

To be honest, I always thought risotto was fussy. All that stirring. But this one surprised me. The lemon lifts it, the pancetta crisps add a savoury edge, and the whole thing ends up creamy without feeling heavy. I overcooked the rice the first time—classic me, got distracted—but once I nailed the timing, it became a proper repeat dinner.

Let me show you what actually works.

Why This One Works So Well

This risotto gets its richness from method, not loads of cream or cheese. Stirring bit by bit with hot stock makes the starch in the rice break down into that velvety, cling-to-the-spoon texture. The lemon cuts through the richness perfectly—it doesn’t make it sour, just fresh.

Using three herbs—parsley, mint, and basil—might sound like overkill, but they each bring something different. The parsley grounds it, the mint adds a clean note, and the basil makes it feel a little bit special. And the pancetta? Crispy little flavour bombs.

It’s the kind of risotto you can make on a Tuesday but serve at a dinner party.

INGREDIENTS + WHY THEY MATTER

• Chicken breasts (2) – Lean protein, seared first so they don’t dry out. I cut them small so they heat through quickly at the end.
• Pancetta (150g) – Adds depth and crunch. Bacon works in a pinch, but pancetta’s saltiness really punches through.
• Risotto rice (300g) – Arborio or Carnaroli both work. Tried with regular rice once—never again.
• Dry white wine (150ml) – Deglazes the pan and adds acidity. If you skip it, squeeze in a little extra lemon at the end.
• Hot chicken stock (1.2L) – Keep it hot. Cold stock slows everything down and stops the rice cooking evenly.
• Frozen peas (175g) – Sweet contrast to the savoury chicken and pancetta.
• Lemon zest and juice – Add at the end for zing. Zest first before you forget.
• Parsley, mint, basil – Use fresh. Dried herbs here just taste dusty.
• Butter – A final knob brings it all together. Don’t skip it.

Ingredient Swaps That Hold Up

• Vegetarian? Skip the chicken and pancetta, and stir through cooked mushrooms or courgettes with the peas.
• No wine? Use a splash of white wine vinegar or just extra lemon juice at the end.
• No mint or basil? Parsley on its own is still great, but I’d avoid dried herbs—they dull the whole thing.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Rice turned mushy	Cooked too long, added stock too fast	Add stock gradually, test rice early
Flavour was flat	Skipped the lemon or under-seasoned	Use both zest and juice, and don’t skimp on salt
Chicken dried out	Overcooked in the risotto	Cook it first, then just warm through at the end

HOW TO MAKE MARY BERRY’S LEMON CHICKEN RISOTTO

1. Cook the chicken: Season with salt and pepper. Heat 1 tbsp oil in a large pan, cook chicken for 3–5 minutes until golden and just cooked. Set aside.
2. Crisp the pancetta: Add half to the pan and fry 3–5 minutes until crispy. Drain on kitchen paper.
3. Cook the base: Add onion, garlic, and remaining pancetta. Cook gently for 8–10 minutes until soft.
4. Toast the rice: Stir in the risotto rice over medium heat. Cook 2–3 minutes until slightly translucent.
5. Add wine and stock: Pour in the wine and stir until absorbed. Add hot stock one ladle at a time, stirring constantly. After 10 minutes, add peas. Continue with stock until rice is creamy and al dente (about 18–20 mins total).
6. Finish the risotto: Stir in cooked chicken and last ladle of stock. Let it heat through.
7. Rest and serve: Remove from heat. Stir in butter, lemon zest, parsley, and mint. Add lemon juice to taste. Cover and let sit for 5 minutes. Fluff with a fork and top with crispy pancetta and shredded basil.

TIPS FROM MY KITCHEN

• I always zest the lemon before cutting it—it’s just easier that way.
• Use a wide pan, not a deep pot—it helps the rice cook more evenly.
• Stir more than you think you need to. It’s what makes the risotto creamy.
• Taste for salt at the very end. The pancetta adds some, but not enough on its own.

STORAGE + SERVING

• Fridge: Cool completely. Store in an airtight container for up to 2 days.
• Reheat: Gently on the hob with a splash of stock or water, stirring until creamy again.
• Freezer: It’s okay, but the texture changes. Better fresh.
• Serve with: A glass of white wine, crusty bread, and not much else—it’s a full meal on its own.

FREQUENTLY ASKED QUESTIONS

Q: Can I make it ahead of time?
A: Sort of. Make the base and undercook the rice slightly. Finish the last few minutes just before serving.

Q: Can I use rotisserie chicken?
A: Yes. Just shred and stir in with the final stock—don’t cook it at the beginning.

Q: What’s the best rice for this?
A: Arborio is easiest to find, but Carnaroli gives a silkier texture. Don’t use long-grain rice—it won’t go creamy.

Q: Do I really have to stir constantly?
A: Ideally, yes. It helps release the starch. If you’re multitasking, just stir every 30 seconds or so.

Try More Recipes:

• Mary Berry Smoked Haddock Risotto
• Mary Berry Seafood Risotto
• Mary Berry Mushroom And Asparagus Risotto