Lemon Chicken Risotto

(pic credit https://www.myrecipes.com/recipe/lemon-risotto-with-peas-tarragon-leeks)

Lemon Chicken Risotto

ingredients:

4 Tbs. butter

1 med onion

4 large cloves of garlic, crushed

1 1/2 c. arborio rice (you can use regular white in a pinch)

6 c. water

2 Tbs. chicken bullion

1 lbs. shredded cooked chicken

1 c. frozen peas

1/4 c. parmesan cheese, grated

2 Tb. fresh lemon juice

1 1/2 tsp. chopped fresh parsley (optional)

salt & pepper to taste

 

directions: melt butter in the pan, gently cook the onions for 5 minutes until soft but not colored, Add garlic and rice cook for 2 minutes until the rice starts to turn translucent. On another burner heat up the chicken broth to a boil, then turn down heat. Add hot broth to rice a ladleful at a time. Allowing the rice to absorb the broth before adding more. Stirring occasionally keep adding the broth and cooking it out for 20 minutes (or more depending on the rice) until the rice is tender and creamy but a little firm in the center. Add chicken, peas, and parmesean, cook and stir for 2 minutes. Add lemon and a little extra broth to give it a loose but not sloppy consistency. Remove from heat and stir in parsley. Season to tase with salt & pepper.