25 December 2012,22:34 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Grease a non-stick frying-pan and fry the chicken for about 5-7 minutes and brown the chicken cubes and then add half of the stock
  • Place the remaining chicken stock in a saucepan with the risotto rice and bring to the boil. Simmer until all the stock has been absorbed or until the rice is cooked.
  • When the stock has been absorbed, add the lemon juice and grated rind.
  • Stir through the grated cheese, adjust seasoning and serve.


  • 1 kg boneless, skinless chicken breasts, cubed
  • 750 ml chicken stock
  • 250 grams risotto rice
  • Low-fat cooking spray or little olive oil
  • 50 grams half-fat Cheddar cheese, grated
  • Juice of 1 lemon and 1 tablespoon of the grated rind
  • Freshly ground black pepper, to taste

1 comment for “Lemon Chicken Risotto”

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