Chicken & Lemony Charred Pea Risotto
with Asparagus & Parmesan
Chicken & Lemony Charred Pea Risotto
Creamy risotto with tender chicken, bright lemon, and lightly charred peas, finished with asparagus and Parmesan for a fresh, comforting dinner.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 6 ounce Asparagus
- 10 ounce Chicken Cutlets
- 2 clove Garlic
- 1 unit Lemon
- 3 tablespoon Parmesan Cheese
- ¼ ounce Parsley
- 4 ounce Peas
- 2 unit Scallions
- 2 unit Veggie Stock Concentrate
Additional Ingredients
- 2 tablespoon Butter
- 3 teaspoon Cooking Oil
- 2 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time45m
Calories810
Protein46g
Carbs89g
Fat32g
Tags:
Protein SmartFiber SmartLow SodiumMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For a vegetarian version, swap the chicken for extra mushrooms, chickpeas, or more asparagus for a hearty bite. To avoid dairy, replace the parmesan with a dairy-free hard cheese or a little nutritional yeast for savory depth.
What to serve with it
Serve with a crisp green salad or roasted cherry tomatoes to balance the creamy rice and brighten the lemon notes. Warm crusty bread also works well to make it feel more filling and catch any extra sauce.
