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.