Creamy Lemon Chicken Risotto with Asparagus

This creamy risotto is dressed to impress! We’ve folded flavorful Parmesan and sautéed asparagus into this delicious dish and served it with tender seared lemon chicken. The bright lemon flavor cuts through the richness, making every bite satisfying and fresh.

Perfect for a weeknight dinner or a special occasion, this risotto comes together with simple ingredients and a little patience. The key is to stir the rice slowly, adding warm broth gradually, until it’s perfectly creamy. Top with juicy lemon chicken and enjoy!

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Ingredients

1 cup Arborio riceView ingredient guideLike ingredientDislike ingredient

4 cups chicken broth, warmedView ingredient guideLike ingredientDislike ingredient

2 boneless skinless chicken breastsView ingredient guideLike ingredientDislike ingredient

1 lemon, zested and juicedView ingredient guideLike ingredientDislike ingredient

1 bunch asparagus, trimmed and cut into 1-inch piecesView ingredient guideLike ingredientDislike ingredient

1/2 cup grated Parmesan cheeseView ingredient guideLike ingredientDislike ingredient

1 small onion, dicedView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

2 tablespoons butterView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Season chicken breasts with salt, pepper and half of the lemon zest. Set aside.
2. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add chicken and cook until golden and cooked through, about 5-7 minutes per side. Remove from skillet and let rest. Slice before serving.
3. In the same skillet, add remaining olive oil and butter. Sauté onion until translucent, about 3 minutes. Add garlic and cook for 1 minute.
4. Add Arborio rice and stir for 1-2 minutes until slightly toasted.
5. Begin adding warm broth one ladleful at a time, stirring constantly. Wait until each addition is mostly absorbed before adding the next. Continue for about 18-20 minutes until rice is creamy and al dente.
6. Meanwhile, in a separate pan, sauté asparagus in a little olive oil until tender-crisp, about 3-4 minutes. Season with salt and pepper.
7. When risotto is done, stir in Parmesan cheese, lemon juice, remaining lemon zest and sautéed asparagus. Adjust seasoning.
8. Serve risotto topped with sliced lemon chicken. Garnish with extra Parmesan if desired.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is best for risotto because of its high starch content, which creates creaminess. You can use Carnaroli or Vialone Nano as substitutes.

How do I know when the risotto is done?

The rice should be tender but still have a slight bite (al dente). The overall texture should be creamy and flow slowly when you tilt the pan.

Can I make this dish vegetarian?

Yes! Omit the chicken and use vegetable broth instead of chicken broth. You can add more vegetables like peas or mushrooms.