Baked Risotto With Meyer Lemon, Chicken & Arugula

More from this source
SF Gate

Comments

Add a comment

Ingredients

2 tablespoons olive oil

1 small onion, diced

1 pound boneless, skinless chicken breast and thighs, cut into bite-sized pieces (can use all one kind, if preferred)

1 1/4 cups carnaroli or arborio rice

1/4 cup freshly squeezed Meyer Lemon juice (from about 2 lemons)

3 cups chicken broth

3 tablespoons butter

1/2 cup grated Parmesan cheese, plus more for garnish

2 teaspoons Meyer lemon zest, from about 1 lemon

3 cups baby arugula leaves

Kosher salt and ground black pepper, to taste

You might also like

Baked Meyer Lemon & Thyme Risotto
The Naptime Chef
Baked Mushroom Risotto W/ Sautéed Eggplant
Veggie Num Num
Baked Cherry Tomato Risotto W/ Hazelnut & Thyme...
Veggie Num Num
Baked Risotto W/ Tossed Green Veggies
Veggie Num Num
Baked Lemon Risotto
Joy The Baker
Baked Farro Risotto Recipe
101 Cookbooks
Baked Risotto With Grilled Veggies And Balsamic...
Vegan YumYum
Riso Patate E Cozze (Baked Mussel & Potato Riso...
Donal Skehan
Baked Barley Risotto With Butternut Squash
Real Simple
Baked Brown Rice Risotto
Gluten Free Goddess