Chicken, artichoke, lemon and rosemary risotto
A flavorful and light risotto that is a great way to use leftover roast chicken. Or skip the chicken and artichokes altogether and make this risotto with just lemon and rosemary for a tasty side dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 8–10 cups chicken stock
- 4 shallots or 1 onion, very finely chopped
- 2 celery stalks, very finely chopped
- 3 T olive oil
- 2 cups arborio or carnaroli rice
- 1/2 cup dry white wine
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 4 T finely chopped rosemary
- 1 cup leftover roast chicken
- 1 6 ounce package Monterrey Farms grilled artichoke hearts, diced
- 2 T cold butter, cut into 8 chunks
- 1/2 cup grated good quality parmesan, (preferably parmigiano-reggiano) plus more to pass
- Salt and pepper
Instructions
- Heat stock up over medium heat until just before boiling. Reduce to a low simmer and keep hot as you prepare the risotto.
- Finely mince the shallots and celery stalks together. Or better yet, toss them in a food processor and let the processor due the work.
- Heat olive oil in a dutch oven or other large heavy-bottomed pot. Cook shallot and celery mixture until soft, about 5 minutes. Do not brown.
- Add rice and stir to coat all the rice with oil. Cook, stirring for about 3 minutes.
- Add white wine and cook until wine is absorbed. Begin adding hot stock, 1/2 cup at a time, to rice and vegetable mixture, stirring after each addition until stock is fully absorbed. Continue until the rice is al dente – chewy, but firm.
- When rice is nearly done, add chicken, artichoke hearts, lemon juice, lemon zest and rosemary. Stir to combine. Rice is done when it is al dente.
- Turn off heat and vigorously stir in cold butter and grated parmesan. Season with salt and pepper. Serve promptly and pass extra parmesan.