What are the main ingredients in Lemon Risotto & Chicken Piccata?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Paper Towel, Butter, Milk, Blender

What is the nutritional information of Lemon Risotto & Chicken Piccata?

Calories: 873, Carbs: 123 grams, Fat: grams, Protein: 61.8 grams, Sugar: 9.7 grams, Salt: 1156 grams

How do I prepare Lemon Risotto & Chicken Piccata?

FANTASTIC FEAST: Bowl up the lemon & pea risotto. Top with the chicken, pour over the piccata sauce, sprinkle over the cheese shavings, and garnish with the remaining parsley. Serve any remaining lemon wedges on the side. Wonderful work, Chef! PICCATA SAUCE: Return the pan wiped down to medium heat with 40g of butter and a drizzle of oil. When melted, fry the drained capers, and ½ the chopped parsley, until fragrant, about 1 minute (shifting constantly). Pour in the remaining wine, a generous squeeze of lemon juice (to taste), and a splash of water. Simmer until slightly reduced, 1-2 minutes. Season (if necessary). GOLDEN: Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan. BUTTERFLIED CHICKEN: Pat the chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season and lightly coat in the flour (shaking off any excess flour). READY RISOTTO: Dilute the stock with 900ml of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the remaining onion until softened, 3-4 minutes. Add the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add ¾ of the wine and simmer until almost evaporated, 1-2 minutes. Add a ladleful of the diluted stock and gently simmer until absorbed (stirring constantly). Once absorbed add the next ladle of stock. Repeat this process until the rice is cooked al dente, 20-25 minutes. Mix through the pea purée, the grated cheese, a knob of butter, the lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning. If too thick, loosen with a splash of hot water just before serving. PEA PUREE: Boil the kettle. Place a pan over medium heat with a drizzle of oil. When hot, fry ½ the diced onion and the sliced celery. Fry until lightly golden, 4-5 minutes. Remove from the pan. Place the fried onions & celery, and the peas in a blender. Add 60ml of milk, a squeeze of lemon juice (to taste), and seasoning. Blitz into a smooth purée.

What should be prepared from my kitchen to make Lemon Risotto & Chicken Piccata?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Paper Towel, Butter, Milk, Blender

Lemon Risotto & Chicken Piccata

Risotto has a reputation for being quite difficult to get right, but this recipe will be a breeze! Soon you will be feasting on perfectly al dente risotto rice, elevated with a lemony pea puree. Topped with golden-crusted chicken smothered in a piccata sauce and finished with cheese shavings.

Lemon Risotto & Chicken Piccata

with fresh lemon & peas

Hands on Time: 30 - 50 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

Cake Flour
Capers
Celery Stalk
Celery Stalks
Chicken
Chicken Stock Sachet
Chicken Stock Sachets
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Parsley
Italian-style Hard Cheese
Lemon
Lemons
Onion
Onions
Peas
Risotto Rice
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Cling Wrap
Paper Towel
Butter
Milk
Blender

Photo of Lemon Risotto & Chicken Piccata

Serves 1

PEA PUREE
Boil the kettle. Place a pan over medium heat with a drizzle of oil. When hot, fry ½ the diced onion and the sliced celery. Fry until lightly golden, 4-5 minutes. Remove from the pan. Place the fried onions & celery, and the peas in a blender. Add 30ml of milk, a squeeze of lemon juice (to taste), and seasoning. Blitz into a smooth purée.
READY RISOTTO
Dilute ½ the stock with 600ml of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the remaining onion until softened, 3-4 minutes. Add the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add ¾ of the wine and simmer until almost evaporated, 1-2 minutes. Add a ladleful of the diluted stock and gently simmer until absorbed (stirring constantly). Once absorbed add the next ladle of stock. Repeat this process until the rice is cooked al dente, 20-25 minutes. Mix through the pea purée, the grated cheese, a knob of butter, the lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning. If too thick, loosen with a splash of hot water just before serving.
BUTTERFLIED CHICKEN
Pat the chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season and lightly coat in the flour (shaking off any excess flour).
GOLDEN
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan.
PICCATA SAUCE
Return the pan wiped down to medium heat with 20g of butter and a drizzle of oil. When melted, fry the drained capers, and ½ the chopped parsley, until fragrant, about 1 minute (shifting constantly). Pour in the remaining wine, a generous squeeze of lemon juice (to taste), and a splash of water. Simmer until slightly reduced, 1-2 minutes. Season (if necessary).
FANTASTIC FEAST
Bowl up the lemon & pea risotto. Top with the chicken, pour over the piccata sauce, sprinkle over the cheese shavings, and garnish with the remaining parsley. Serve any remaining lemon wedges on the side. Wonderful work, Chef!

Onion - 1
Celery Stalk - 1
Peas - 100g
Lemon - 1
Chicken Stock Sachet - 1
Risotto Rice - 100ml
White Wine - 30ml
Italian-style Hard Cheese - 30g
Free-range Chicken Breast - 1
Cake Flour - 20ml
Capers - 20g
Fresh Parsley - 3g

Download the Recipe

Serves 2

PEA PUREE
Boil the kettle. Place a pan over medium heat with a drizzle of oil. When hot, fry ½ the diced onion and the sliced celery. Fry until lightly golden, 4-5 minutes. Remove from the pan. Place the fried onions & celery, and the peas in a blender. Add 60ml of milk, a squeeze of lemon juice (to taste), and seasoning. Blitz into a smooth purée.
READY RISOTTO
Dilute the stock with 900ml of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the remaining onion until softened, 3-4 minutes. Add the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add ¾ of the wine and simmer until almost evaporated, 1-2 minutes. Add a ladleful of the diluted stock and gently simmer until absorbed (stirring constantly). Once absorbed add the next ladle of stock. Repeat this process until the rice is cooked al dente, 20-25 minutes. Mix through the pea purée, the grated cheese, a knob of butter, the lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning. If too thick, loosen with a splash of hot water just before serving.
BUTTERFLIED CHICKEN
Pat the chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season and lightly coat in the flour (shaking off any excess flour).
GOLDEN
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan.
PICCATA SAUCE
Return the pan wiped down to medium heat with 40g of butter and a drizzle of oil. When melted, fry the drained capers, and ½ the chopped parsley, until fragrant, about 1 minute (shifting constantly). Pour in the remaining wine, a generous squeeze of lemon juice (to taste), and a splash of water. Simmer until slightly reduced, 1-2 minutes. Season (if necessary).
FANTASTIC FEAST
Bowl up the lemon & pea risotto. Top with the chicken, pour over the piccata sauce, sprinkle over the cheese shavings, and garnish with the remaining parsley. Serve any remaining lemon wedges on the side. Wonderful work, Chef!

Onions - 2
Celery Stalks - 2
Peas - 200g
Lemons - 2
Chicken Stock Sachet - 1
Risotto Rice - 200ml
White Wine - 60ml
Italian-style Hard Cheese - 60g
Free-range Chicken Breasts - 2
Cake Flour - 40ml
Capers - 40g
Fresh Parsley - 5g

Download the Recipe

Serves 3

PEA PUREE
Boil the kettle. Place a pan over medium heat with a drizzle of oil. When hot, fry ½ the diced onion and the sliced celery. Fry until lightly golden, 5-6 minutes. Remove from the pan. Place the fried onions & celery, and the peas in a blender. Add 90ml of milk, a squeeze of lemon juice (to taste), and seasoning. Blitz into a smooth purée.
READY RISOTTO
Dilute the 1½ stock with 1.2L of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the remaining onion until softened, 4-5 minutes. Add the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add ¾ of the wine and simmer until almost evaporated, 1-2 minutes. Add a ladleful of the diluted stock and gently simmer until absorbed (stirring constantly). Once absorbed add the next ladle of stock. Repeat this process until the rice is cooked al dente, 20-25 minutes. Mix through the pea purée, the grated cheese, a knob of butter, the lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning. If too thick, loosen with a splash of hot water just before serving.
BUTTERFLIED CHICKEN
Pat the chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season and lightly coat in the flour (shaking off any excess flour).
GOLDEN
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan.
PICCATA SAUCE
Return the pan wiped down to medium heat with 60g of butter and a drizzle of oil. When melted, fry the drained capers, and ½ the chopped parsley, until fragrant, about 1 minute (shifting constantly). Pour in the remaining wine, a generous squeeze of lemon juice (to taste), and a splash of water. Simmer until slightly reduced, 2-3 minutes. Season (if necessary).
FANTASTIC FEAST
Bowl up the lemon & pea risotto. Top with the chicken, pour over the piccata sauce, sprinkle over the cheese shavings, and garnish with the remaining parsley. Serve any remaining lemon wedges on the side. Wonderful work, Chef!

Onions - 3
Celery Stalks - 3
Peas - 300g
Lemons - 3
Chicken Stock Sachets - 2
Risotto Rice - 300ml
White Wine - 90ml
Italian-style Hard Cheese - 90g
Free-range Chicken Breasts - 3
Cake Flour - 60ml
Capers - 60g
Fresh Parsley - 8g

Download the Recipe

Serves 4

PEA PUREE
Boil the kettle. Place a pan over medium heat with a drizzle of oil. When hot, fry ½ the diced onion and the sliced celery. Fry until lightly golden, 5-6 minutes. Remove from the pan. Place the fried onions & celery, and the peas in a blender. Add 120ml of milk, a squeeze of lemon juice (to taste), and seasoning. Blitz into a smooth purée.
READY RISOTTO
Dilute 1½ the stock with 1.5L of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the remaining onion until softened, 4-5 minutes. Add the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add ¾ of the wine and simmer until almost evaporated, 1-2 minutes. Add a ladleful of the diluted stock and gently simmer until absorbed (stirring constantly). Once absorbed add the next ladle of stock. Repeat this process until the rice is cooked al dente, 20-25 minutes. Mix through the pea purée, the grated cheese, a knob of butter, the lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning. If too thick, loosen with a splash of hot water just before serving.
BUTTERFLIED CHICKEN
Pat the chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season and lightly coat in the flour (shaking off any excess flour).
GOLDEN
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan.
PICCATA SAUCE
Return the pan wiped down to medium heat with 80g of butter and a drizzle of oil. When melted, fry the drained capers, and ½ the chopped parsley, until fragrant, about 1 minute (shifting constantly). Pour in the remaining wine, a generous squeeze of lemon juice (to taste), and a splash of water. Simmer until slightly reduced, 2-3 minutes. Season (if necessary).
FANTASTIC FEAST
Bowl up the lemon & pea risotto. Top with the chicken, pour over the piccata sauce, sprinkle over the cheese shavings, and garnish with the remaining parsley. Serve any remaining lemon wedges on the side. Wonderful work, Chef!