Lemon and chicken risotto
This lemon and chicken risotto is extremely satisfying, and includes artichokes and cheese. Both fresh and savoury at the same time, it’s perfect for summer!
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Cooking tools:
- Citrus press
- Microplane
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Ladle
- Wooden spoon
- Grater
- Stove
- Serving bowl
- Plate
Ingredients
- 3 chicken breasts
- 300 grams of risotto rice
- 1 shallot
- 3 garlic cloves
- a generous splash of dry white wine
- about 750 ml chicken stock
- half a lemon
- a handful of artichoke hearts
- generous handful of grated parmesan cheese
- olive oil
- salt
- pepper
- parsley for garnish
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