Chicken Spring Pea And Farro Risotto With Lemon Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through.
• STEP 2.Remove the chicken from the pan and set aside. In the same pan, add diced onion and garlic. Cook until onion is translucent.
• STEP 3.Add farro to the pan and stir to coat with the onion and garlic mixture. Pour in chicken broth, one cup at a time, stirring constantly until the liquid is absorbed.
• STEP 4.Continue adding broth and stirring until the farro is tender and creamy. This process will take about 25-30 minutes.
• STEP 5.Stir in the cooked chicken, spring peas, lemon zest, and lemon juice. Cook for an additional 2-3 minutes until the peas are heated through.
• STEP 6.Season with salt and pepper to taste. Serve the risotto hot, garnished with fresh parsley and grated Parmesan cheese.

Cooking Tips

• To save time, you can use pre-cooked chicken or rotisserie chicken instead of cooking the chicken from scratch.
• Make sure to stir the risotto constantly to prevent it from sticking to the pan and to achieve a creamy texture.
• If you prefer a vegetarian version, you can omit the chicken and use vegetable broth instead of chicken broth.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of broth or water to the risotto and heat it in a saucepan over medium heat until warmed through.
• Serve the risotto as a main dish with a side salad or roasted vegetables, or as a side dish alongside grilled chicken or fish.