18 September 2014,14:02 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Place half the stock in a pan with the risotto rice and bring to the boil. Simmer, stirring occasionally, until nearly all the stock has been absorbed. Add half the remaining stock and continue simmering, stirring occasionally.
  • Meanwhile, spray a non-stick frying pan with cooking spray and fry the chicken for 4-5 minutes until golden. Transfer to a plate and set aside.
  • When stock has been absorbed, add the lemon juice and zest to the rice. Add the remaining stock and the chicken pieces.
  • Simmer gently until nearly all the stock is absorbed and the rice is tender. Stir in the grated Parmesan, season with black pepper and serve. 


  • 500 ml chicken stock
  • 300 grams risotto rice
  • Low-fat cooking spray
  • 6 medium boneless chicken breasts, cubed
  • Juice of 1 lemon
  • 2 tablespoons grated zest
  • 100 grams Parmesan, grated
  • Freshly ground black pepper

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