Creamy lemon chicken risotto without the fuss but all the flavors of tangy feta, briny olives, and freshly chopped herbs.
Finally! A risotto that doesn’t involve hovering over the stove, stirring and adding and stirring and adding. It’s just as creamy and just as soft and most importantly, just as delicious! This lemon chicken risotto has chunks of potatoes, tangy feta, briny olives, and is sprinkled with fresh herbs that add some pizazz to every bite. And as a finale, a hint of lemon brightens and rounds the risotto out without overpowering the dish.
The risotto is prepared by cooking in layers to allow flavors to develop slowly and individually. You first sweat the shallots, potatoes and garlic in butter. Then, you toss in some Arborio rice and add white wine. OMG the aroma created from the marriage of melted butter and wine…HEAVENLY! I don’t think I ever appreciated the combination so much! Once the rice soaked in all of the delicious wine, broth is added to finish cooking the rice until it’s perfectly soft and creamy.
The finishing flavors are then added – herbs, feta, olives, lemon juice and zest – and make it a truly flavorful dish. You can stop here and have a mighty fine vegetarian dish, or you can add some shredded chicken. I cooked and shredded the chicken myself, but you can totally use leftover rotisserie chicken to save some time.
I thought it was a winner after the first taste. That thought was confirmed when I couldn’t stop sneaking scoops during it’s photoshoot, and sealed when Warren asked, “Is it going on the blog? It should go on the blog!”
This is one to add to your weekly dinners. Enjoy!
Lemon Chicken Risotto with Potatoes, Feta, and Green Olives
Yields 6 servings
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Ingredients
2 chicken cooked breast fillets, shredded
7 cups chicken broth, divided
4 tablespoons unsalted butter, divided
1 shallot bulb, chopped
2 cups Dutch yellow potatoes, cubed
1 garlic clove, minced
2 cups Arborio rice
1 cup dry white wine
2 ounces crumbled feta cheese
⅓ cup green olives, sliced
2 tablespoons fresh parsley leaves, chopped
2 tablespoons fresh oregano leaves, chopped
2 tablespoons fresh green onions, chopped
1 teaspoon lemon zest
1 teaspoon lemon juice, freshly squeezed
Salt and pepper to taste
Directions
- Bring broth to a boil over high heat and reduce heat to bring down to a simmer.
- In a Dutch oven over medium heat, melt 2 tablespoons butter. Add shallots and potatoes, and cook until shallots are softened, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Add the rice and cook until the grains are translucent around the edges, stirring frequently.
- Add the wine and cook until fully absorbed, stirring frequently. Stir in 5 cups of the simmering broth. Reduce heat to low and bring to a simmer. Cover and simmer until almost all the liquid has been absorbed, about 18-20 minutes, stirring at about 7 and 14 minutes.
- Add the feta and olives. Off the heat, cover, and let stand for 5 minutes.
- Stir in the chicken, remaining 2 tablespoons of butter, parsley, oregano, green onions, zest, and lemon juice. Add salt and pepper to taste. Serve warm.
Inspired by The Cook’s Illustrated Cookbook
Disclaimer: Melissa’s Produce provided some of the produce used in this post. Melissa’s Produce’s goal is to educate and inspire people to eat better. Their mission is to increase produce consumption in the U.S. in an effort to make a healthier America, a mission that I stand behind.
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Wondering if this could be done in the instant pot?
I haven’t tested that, Sally. BUT I did find this recipe for a pressure cooker risotto that you may be able to apply: https://cooking.nytimes.com/recipes/1015845-pressure-cooker-porcini-risotto I’d love to know how it turns out :)