Chicken Risotto

Prep Time 20

Cook Time 40

Servings servings

Calories 784kcal

Heat a ¼ of the oil in a pot over medium heat.
Add the onions and garlic; sauté for 2-3 minutes.
Add the rice and stir around to toast the outside of the rice for about 2 minutes.
Add 2 ladles of the broth and stir, bring to a simmer.
Repeat this process adding a ladle or two of broth as it is absorbed by the rice until you have used almost all of the broth - it should take about 20-25 minutes.
Season the chicken on both sides with salt and pepper. Coat the chicken with flour, then dip into the egg, then coat well with breadcrumbs.
In a bowl, mix ¼ of the oil with lemon juice. Season with salt and pepper. Set aside.
Heat the remaining oil in a pan over medium heat until hot. Cook the chicken on both sides to a deep golden brown until the internal temperature reaches 160°F (about 6-9 minutes). Set aside on a paper towel-lined plate to drain any excess oil, then cut into strips.
Once the rice is firm but tender and the broth is mostly absorbed, add the cream and butter. Simmer and stir until the rice is thick and creamy, then remove from heat and stir in the parmesan cheese and peas. Taste and season with salt and pepper if needed.
Toss the spring mix with the oil/lemon mixture and sun dried tomatoes, season with salt if needed. Serve the risotto with sliced chicken and spring mix and bread on the side.