Chicken Risotto with Lemon and Dill

Name: Chicken Risotto with Lemon and Dill
Total time: 75 min
Ingredients: 1 ½ cups Rice; 1 bunch Dill, roughly chopped; 1 Lemon, sliced; 2 tbsp Chicken stock, powder; 100 g Butter, diced; 1 Whole chicken; 1 cup Grana padano hard cheese; 300 g Spinach; Salt; Black pepper; 1 Olive oil

By Stephcooksstuff · 75 min

Ingredients

Rice1 ½ cups
Dill · roughly chopped1 bunch
Lemon · sliced1
Chicken stock · powder2 tbsp
Butter · diced100 g
Whole chicken1
Grana padano hard cheese1 cup
Spinach300 g
Salt
Black pepper
Olive oil1

Instructions

Put the arborio rice, chopped dill, lemon slices, diced butter and chicken stock powder in a baking dish.
Slowly pour in the boiling water and stir everything together.
Lay the butterflied chicken on top. Drizzle with olive oil and season with salt and pepper.
Bake at 180°C for about 1 hour, until the chicken is golden.
Take out the chicken and slice it into four pieces.
Stir the Grana Padano and spinach into the risotto until the cheese melts and the spinach wilts.
Spoon the risotto onto a plate and top with the sliced chicken. The lemon slices can stay in for garnish.

Summarized from Stephcooksstuff's video. Watch it for the details.

Watch the recipe video

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Download on the App Store Open in the web app