Chicken Spring Pea And Farro Risotto With Lemon Recipe

Recipe By Slurrp

This Chicken Spring Pea and Farro Risotto with Lemon is a delicious and nutritious dish that combines tender chicken, vibrant spring peas, and hearty farro in a creamy and flavorful risotto. The addition of lemon adds a refreshing citrusy note that brightens up the dish. It's a perfect springtime meal that is both satisfying and light.

4.2
13 Rating -
Rate
Non Vegdiet
30minstotal
30m.total
Chicken Spring Pea And Farro Risotto With Lemon
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Ingredients for Chicken Spring Pea And Farro Risotto With Lemon Recipe

  • 1 tablespoon Olive Oil
  • 1/2 pound Boneless, Skinless Chicken Breasts, Diced
  • 1/2 Small Onion, Diced
  • 1 cloves Cloves Garlic, Minced
  • 1/2 cup Farro
  • 2 cup Chicken Broth
  • 1/2 cup Fresh Or Frozen Spring Peas
  • 1/2 Zest And Juice Lemon
  • As required Salt And Pepper To Taste
  • as needed Fresh Parsley, For Garnish
  • as needed Grated Parmesan Cheese, For Garnish

Directions: 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.
Nutrition
value
241
calories per serving
11 g Fat24 g Protein10 g Carbs3 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    24g
  • Carbs
    10g
  • Fiber
    3g

MacroNutrients

  • Carbs
    10g
  • Protein
    24g
  • Fiber
    3g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    180mg
  • Iron
    4mg
  • Vitamin A
    42mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    25mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    9mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    41mg
  • Manganese
    2mg
  • Phosphorus
    211mg
  • Selenium
    21mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp