Luscious Broccoli and Lemon Chicken Risotto

Luscious Broccoli and Lemon Chicken Risotto

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Create the perfect bite of pearly risotto with crisp broccoli and tangy lemon chicken.

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Time needed

20 min preparation + 1 hour cooking

Serving Size / Yield

3 servings

Ingredients

  • 2 chicken breasts, bones and skin intact
  • 1 lemon, thinly sliced
  • 6 sprigs of thyme
  • 3 tsp. unsalted butter
  • 1 cup barley pearls
  • 1/2 yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 4 cups lemon-infused chicken stock (simply replace onions with lemons when making chicken stock, or cook and cool boxed
  • chicken stock with lemons for 15 minutes)
  • 1 medium head of broccoli, chopped into 1 inch florets
  • 2 tsp. olive oil
  • 1 tsp. red pepper flakes
  • 1/4 cup grated parmesan cheese
  • Salt and pepper to taste

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Directions

Preheat the oven to 425 degrees. Spray a medium roasting pan with non-stick cooking spray and put aside. Use fingers to rub 2 tsp. butter in between the chicken skin and meat. Slip in lemon slices and springs of thyme in between the chicken skin and meat as well. Season with salt and pepper and put the pan aside. In a large pot, warm the lemon-infused chicken stock over low heat. If you're using regular chicken stock from a box, add in halved lemons now. As the chicken stock is heating up, sauté the onions with 1 tsp. butter in medium saucepan until they become translucent. Add in garlic and cook for 1-2 more minutes. Add in white wine and barley to the onions, cook for 2-3 minutes. Pour in 2 cups of lemon chicken stock and stir in. Put the chicken breasts in the oven and cook for 25-35 minutes. When the chicken is done, cover with foil and put aside. While chicken is cooking, continue simmering the chicken stock until most of the liquid is absorbed. At this point, add 2 more cups of chicken stock and repeat the same process. After 45 minutes, taste check to see if the barley is chewy and not crunchy. Once its fully cooked, turn off and remove from heat. Cover and put aside. In a large pot, boil water and salt together. Blanch the broccoli florets for 1 minute and drain the water. Assemble the dish by creating a bed of barley pearls on a large serving platter. Toss in broccoli florets over the top and mix in gently. Carve out the chicken and lay the slices over the broccoli and layer some of the roasted lemon slices around the rims of the dish. Serve warm and garnish with freshly grated Parmesan cheese.


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