eCook Meal
Lemon Risotto & Chicken Piccata
with fresh lemon & peas
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R334.46
for 4 servings · R83.62 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Capers needs 80 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 40% of packR38.00
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Risotto Rice needs 400 mlRisotto Rice 1 kg R89.99 · whole pack (size can't be divided)R89.99
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Chicken Stock Sachets needs 2Free Range Chicken Stock Chunks Avg 800 g R27.99 · whole pack (size can't be divided)R27.99
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Italian-style Hard Cheese needs 120 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 46% of packR32.30
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Onions needs 4Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Lemons needs 4Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Peas needs 400 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 53% of packR22.93
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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White Wine needs 125 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Celery Stalks needs 4Carrot & Celery Fingers 200 g R26.99 · whole pack (size can't be divided)R26.99
Not in the Woolies basket — source these elsewhere:
- Cake Flour
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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 Stalks, Chicken, Chicken Breast, Chicken Stock, Grated Italian-style Hard Cheese, Lemon, Onion, Parsley, Pea, 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?
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). 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. 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 Stalks, Chicken, Chicken Breast, Chicken Stock, Grated Italian-style Hard Cheese, Lemon, Onion, Parsley, Pea, 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