Lemon Chicken Risotto


  • 500 grams chicken thighs
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon lemon pepper seasoning
  • 2 tablespoons Morella Grove olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 cups arborio rice
  • 3 garlic cloves, chopped 
  • 1 cup dry white wine
  • 4 to 5 cups chicken stock
  • 1 teaspoon freshly grated lemon zest
  • 4 shallots sliced into 1-inch long pieces
  • 1/4 cup freshly grated parmesan cheese
  • 1 tablespoon fresh chopped basil, plus extra for topping
  • 1 tablespoon fresh chopped parsley, plus extra for topping
  • salt and pepper for seasoning
  • lemon wedges for serving



  • Pat the chicken completely dry with paper towels. Remove all excess fat from chicken. Season with the salt, garlic powder and lemon pepper.
  • Heat the olive oil in a large saucepan over medium heat. Once hot, add the chicken and cook on both sides until golden brown and cooked through, about 4 to 5 minutes per side. Add a teaspoon of basil for extra flavour. Remove the chicken and once cool, slice into pieces.
  • With the saucepan still hot, add the butter. Add the rice and stirring often, toast the rice until it’s somewhat translucent, about 5 minutes. Stir in the garlic and cook for another minute. Stir in the white wine, constantly stirring or at least stirring every minute or so, until the rice absorbs the wine. Once the wine is absorbed, add in 1 1/2 cups of the stock, stirring until the rice absorbs the liquid like it did with the wine. Repeat this 2 to 3 more times, until all stock has been added and the rice is al dente. This process should take about 15 to 20 minutes. For extra zing add juice from half a lemon. 
  • Stir in the shallots, lemon zest, parmesan cheese, basil and parsley.
  • Taste and season the rice with more salt or pepper if needed.
  • Stir in the sliced chicken. Serve immedaitely with extra chopped herbs on top. Add extra grated lemon for my zest.