lemon risotto and chicken

Where have the last few weeks gone?  Although the weather has been rather warm and humid the last week or so, I've been cooking. The other evening I made lemon risotto with chicken.

My husband likes to relax on the sofa after supper cruising the web and watching a Yankee game. He came across a recipe for chicken and lemon risotto from House and Garden, the United Kingdom version. While their recipe seemed simple enough, I wanted to see if I could find a different version.  I found a recipe for lemon risotto on www.epicurious.com, which was originally published in Bon Appétit Magazine in May 2002. I preferred this recipe because of the addition of both white wine and lemon juice. I felt the addition of these two ingredients would really give the risotto a nice lemony tang.

For the chicken, I used boneless chicken breasts that I marinated in a little vegetable oil, lemon juice and salt and pepper. I had marinated the chicken for approximately 30 minutes in the refrigerator. When I was about half way through cooking the risotto, I used my Calphalon grill pan to cook the chicken. I didn't want the smokey flavor of grilling outside nor did I want them poached. This method made for the best preparation of chicken for the risotto.

Once the risotto was done, I cubed the chicken and stirred it into the risotto. What a wonderful meal! It was a two pan supper and delicious. The lemon in the risotto was not overpowering and the chicken was moist and tender. A great recipe.