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
Lemon Risotto & Chicken Piccata
with fresh lemon & peas
Hands on Time: 30 - 50 minutes
Overall Time: 45 - 65 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Lemon Risotto & Chicken Piccata?
The preparation time for Lemon Risotto & Chicken Piccata with fresh lemon & peas is between 30 and 50 minutes.
What is the total time required to make Lemon Risotto & Chicken Piccata with fresh lemon & peas?
The total time required to make Lemon Risotto & Chicken Piccata with fresh lemon & peas is between 45 and 65 minutes.
How many servings does Lemon Risotto & Chicken Piccata provide?
4 servings
What are the main ingredients in Lemon Risotto & Chicken Piccata?
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
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?
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
How many calories does Lemon Risotto & Chicken Piccata have?
873 calories
How much fat content does Lemon Risotto & Chicken Piccata have?
grams
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