Lemon Artichoke Risotto + Roasted Chicken

Ingredients

Roasted chicken:

4 bone in/skin on chicken breasts 

1 tablespoon olive oil

Salt and Pepper to taste

Risotto:

1 1/3 cup arborio rice

1 small onion, diced

2 cloves garlic, minced

4 tablespoons butter, divided

1 tablespoon olive oil

1 can artichoke hearts, drained and chopped

32 ounces chicken stock

½ cup rosè

4 ounces brie cheese, rind removed 

½ cup grated parmesan cheese 

zest and juice from 1 lemon

1 tablespoon fresh chives or thyme for garnish

PREP TIME: 20 MINutes | COOK TIME: 45 MINutes | SERVINGS: 4

1.Preheat oven to 350. Drizzle chicken breasts with olive oil, salt, and pepper. Bake for 45 minutes or until juices run clear. 

2. While the chicken is roasting make the risotto.  Heat a dutch oven or large deep skillet to medium heat. Add 2 tablespoons butter and 1 tablespoon olive oil along with the diced onions and garlic. Sauté until onions are soft.

3. Stir in the rice. Stir frequently for 2-3 minutes to lightly toast the rice. Add in the wine and scrape up any of the brown bits that have formed in the pan.  Stirring occasionally for 1-2 minutes. Add in 1 cup of the chicken stock, and bring it to a low boil- stirring frequently until all of the liquid is absorbed.  Once absorbed, add in the rest of the chicken stock.  Cook the rice over medium-low heat stirring occasionally until the liquid has absorbed and the rice is tender. About 15 minutes. 

4. Once rice is tender add in the artichokes, lemon zest and juice and remaining 2 tablespoons butter. Stir over low heat until butter has melted. Add in the cheeses and stir until cheeses have melted. Turn off the heat and serve immediately with the roasted chicken.

Enjoy y’all!