Lemony Chicken and Parmesan Risotto

Lemony Chicken and Parmesan Risotto

Serves 6


A note about gluten: When a gluten-free chicken broth is used, this recipe is gluten free.

6 cups chicken broth
1 ½ tbsp. Kowalski's Extra Virgin Olive Oil
2 cups risotto rice (such as Arborio or Carnaroli)
1 cup chopped yellow onion
2 cloves garlic, minced
1 cup dry white wine
1 ½ cups shredded Kowalski's Rotisserie Chicken
⅓ cup frozen baby peas, thawed
1 cup grated Kowalski's Parmesan Cheese
1 tbsp. chopped fresh thyme
1 tbsp. freshly grated lemon zest
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  1. In a small saucepan, bring chicken broth to a simmer; keep warm but do not boil.
  2. In a large saucepan, heat oil over medium heat. Add rice, onion and garlic; sauté for 5 min.
  3. Add wine to the rice; cook until liquid evaporates.
  4. Add 2 cups hot chicken broth to the rice; cook, stirring occasionally, until liquid is nearly absorbed (about 5 min.; if liquid takes much longer or much less than 5 min. to absorb, adjust heat up or down slightly).
  5. Add another 1 cup broth to the rice; continue cooking, stirring occasionally, until liquid is almost gone again (5 min. more).
  6. Continue adding broth 1 cup at a time, cooking until rice is tender (about 15 min. more).
  7. Stir in remaining ingredients until cheese is melted and ingredients are evenly heated through.
  8. Serve immediately while risotto is very hot.

Tasty Tip:

  • More or less cooking liquid may be required.

Find It!

  • Find shredded rotisserie chicken in the Deli Grab & Go Case.