Chicken Pea Lemon Risotto

Bright, creamy, and bursting with fresh flavors, this Chicken Pea Lemon Risotto is the perfect comfort food with a zesty twist. Made with tender Arborio rice slowly simmered in chicken broth and dry white wine, this dish achieves the signature velvety texture of classic risotto. Juicy, golden-brown chicken breast, sweet green peas, and a vibrant pop of fresh lemon zest and juice elevate this meal to something truly special. A final touch of Parmesan cheese and buttery richness ties it all together for an irresistible dish that’s both light and satisfying. Ready in just under an hour, this one-pan recipe is ideal for a flavorful weeknight dinner or an elegant weekend treat. Pair it with a crisp salad or a glass of chilled white wine for a restaurant-quality meal at home.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 1 piece (about 8 oz) Chicken breast
• 1 cup Frozen green peas
• 1 piece Lemon
• 4 cups Chicken broth
• 0.5 cup Dry white wine
• 0.5 cup (grated) Parmesan cheese
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 1 small (finely diced) Yellow onion
• 2 cloves (minced) Garlic cloves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons (chopped, optional) Parsley

Directions

Step 1

Begin by preparing the chicken: Season the chicken breast with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper on both sides.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken breast for 5-7 minutes on each side until golden brown and fully cooked through. Remove it from the skillet and set it aside to rest.

Step 3

In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted, sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Step 4

Stir in the Arborio rice, allowing it to toast lightly in the onion and garlic mixture for 2-3 minutes.

Step 5

Deglaze the skillet by pouring in the white wine. Stir continuously until the liquid is mostly absorbed by the rice.

Step 6

In a separate saucepan, warm the chicken broth over low heat. Gradually add the warm broth to the rice one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding the next ladle.

Step 7

Continue this process for about 20-25 minutes until the rice is creamy and cooked to an al dente texture.

Step 8

While the rice is cooking, dice the cooked chicken breast into bite-sized pieces. Zest and juice the lemon, setting both aside.

Step 9

When the rice is nearly done, stir in the frozen peas and diced chicken. Cook for 2-3 minutes until the peas are warmed through.

Step 10

Remove the skillet from the heat. Stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, lemon zest, and 1-2 tablespoons of lemon juice. Adjust salt and pepper to taste.

Step 11

Serve the risotto immediately, garnished with chopped parsley if desired.

Nutrition Facts

Serving size	(2009.0g)

Amount per serving	% Daily Value*
Calories	1716.0

Total Fat 75.2g	0%
Saturated Fat 28.5g	0%
Polyunsaturated Fat 4.5g
Cholesterol 305.3mg	0%
Sodium 5815.6mg	0%
Total Carbohydrate 129.9g	0%
Dietary Fiber 13.0g	0%
Total Sugars 16.7g
Protein 110.3g	0%

Vitamin D 4.5IU	0%
Calcium 688.4mg	0%
Iron 8.2mg	0%
Potassium 2280.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.3%

Protein: 26.9%

Carbs: 31.7%