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Lemon chicken risotto with a prosciutto crumb

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Adjust Servings:
2 prosciutto slices
1 tbsp olive oil
2 baby shallots, finely chopped
1 garlic clove, crushed
1 sprig fresh rosemary, leaves picked and finely chopped
1 lemon, zest and juice
1/8 tsp celery salt
175g arborio risotto rice
700ml hot stock, made with 1 chicken or 1 yeast-free stock cube
2 skinless chicken breasts, cut into small chunks
2 tsp parmesan cheese, grated
100g frozen sweetcorn
2 tbsp Philadelphia cheese (30% lighter)
A few sprigs of flat-leaf parsley, finely chopped

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Lemon chicken risotto with a prosciutto crumb

Tap into your love of Chinese lemon chicken by making this date night risotto, topped with crispy prosciutto bits and a parmesan crisp. It sounds super indulgent (it tastes like it too) but the creaminess comes from using lighter Philadelphia cheese, which is a lot less calorific than mascarpone and butter.

    • 45 Mins
    • Serves 2
    • Medium


    • TO SERVE


    1. Lay the prosciutto slices on a baking tray lined with baking parchment. Bake in a preheated oven at 200C for 10-12 minutes until the slices start to shrivel at the edges and turn golden. Transfer the prosciutto to a plate covered with kitchen paper and leave to cool for 2 minutes. Crumble into pieces and set aside.

    2. Meanwhile, heat the olive oil in a large frying pan or crock pot over a low-to-medium heat. Add the shallots and sauté gently for 5-10 minutes until soft and translucent but not coloured. Add the rosemary leaves, garlic, lemon zest and celery salt and stir-fry until fragrant; about 1 minute.

    3. Turn the heat up slightly and add the arborio risotto rice. Toast the grains for 2-3 minutes, stirring constantly, until the edges of the rice look slightly translucent. This will help to crack the grains so it absorbs the stock better.

    4. Add a ladleful of the stock at a time and cook over a low-to-medium heat, stirring often, until nearly all the stock has been absorbed.

    5. Once half the stock has been used, add the chicken pieces and continue to simmer and stir. By the time the final 100ml of stock has been added, the rice should be tender with a slightly chalky bite – this should take about 15-20 minutes so keep tasting.

    6. To make the parmesan crisps, use the same baking tray lined with baking parchment and drop a teaspoon of grated parmesan into a small, round cookie cutter. Smooth over with the back of a spoon and repeat again. Bake in the oven at 200C for 6-8 minutes until crisp and golden at the edges. Leave for 2 minutes before removing.

    7. Meanwhile, tip the sweetcorn into a pan of boiling water and simmer for 2 minutes. Drain and set aside.

    8. When the risotto is done the overall consistency should be loose and creamy but not sloppy. If the grains are still undercooked, add a splash of hot water and continue to cook, stirring often.

    9. Once cooked, remove the pan from the heat and season to taste. Beat in the Philadelphia until the cream cheese has melted and the risotto is oozy. Stir in the sweetcorn with half the lemon juice (taste as you go) and season with salt and pepper. Leave the risotto to sit for 2 minutes.

    10. Serve the lemon chicken risotto in bowls, garnished with a parmesan crisp, prosciutto crumb and chopped parsley. Top with a good grind of black pepper to finish.

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