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  • Mon - Fri 11 to 6 | Sat - Sun 10 to 6
    *Final seating 15 minutes prior to close
  • Mo - Th 11 to 6 | Fr 11 to 7 | Sa 10 to 7 | Su 10 to 6
    *Final seating 15 minutes prior to close

Chardonnay-Lemon Risotto

chardonnay lemon risotto

Chardonnay-Lemon Risotto

This recipe has a lot of ingredients, but don't let that intimidate you, it's actually quite simple and crazy tasty! Don't forget to pour yourself a glass of Chardonnay as you cook 😉
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Takes About 1 hour
Course Main Course
Servings 4 ish

Ingredients
  

  • 1 cup Oak Creek Vineyards Chardonnay
  • 1 lb boneless, skinless chicken breast or thighs
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp lemon pepper seasoning
  • 3 tbsp olive oil
  • ½ sweet onion finely chopped
  • 3 garlic cloves minced
  • 1½ cups Arborio rice
  • 4 cups vegetable or chicken stock
  • 1 tbsp unsalted butter
  • ¼ cup Asiago cheese freshly grated
  • 1 tsp lemon zest freshly grated
  • 1 tbsp basil freshly chopped
  • 1 tbsp parsely freshly chopped
  • 4 scallions sliced
  • 1½ cups frozen peas
  • salt and pepper for seasoning

Instructions
 

Chicken:

  • Rinse the chicken and pat it dry, then season with salt, garlic powder, and lemon pepper.
  • Heat 2 tbsp of oil in a large saucepan over medium heat.
  • Once the oil is sizzling, add chicken to the pan and cook, alternating sides until both are a golden brown. Remove chicken from the pan and set aside. Keep the pan hot!

Peas:

  • Add peas to water and heat.

Risotto:

  • Add chicken or vegetable stock to a separate pan and bring to a simmer.
  • Add 1 tbsp of oil to the pan you cooked the chicken in and heat. Add the sweet onion and garlic and sauté for about 3 minutes. Add rice and toast it for about 5 minutes.
  • Add the wine! (and bring the mix to a simmer)
  • Be sure to stir the rice and wine constantly or very frequently until most of the wine is absorbed.
  • Add a portion of the chicken or vegetable stock and continue stirring until liquids have mostly absorbed. Continue adding the stock in partial portions and allowing the liquids to mostly absorb between each addition until all stock has been added.
  • Once the rice is al dente mix in the butter, garlic, basil, parsley, scallions, and lemon zest. Turn off the heat, and stir in the cheese!
  • Taste test and add extra seasoning as needed.

Putting it Together:

  • Slice the chicken and mix in with the rice.
  • Stir in peas.
  • Dish onto plates and garnish with extra cheese (because you can't have too much), basil, and/or parsley.
  • Pour yourself another glass of Chardonnay and enjoy!
Keyword basil, Chardonnay, chicken, lemon, Risotto

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