Lemon Chicken Risotto
A delicious risotto recipe without cream or dairy. Fresh fish can be substituted for chicken in this recipe, replacing the tarragon with fresh dill if wished.
2 cloves garlic
¼ cup Alfa One Oil
1½ cups Arborio rice
About 6 cups boiling chicken stock
½ cup lemon juice
1 tablespoon grated lemon rind
3 tablespoons chopped fresh tarragon
250g chicken tenderloins
Lemon slices to garnish
Peel the onion and chop finely. Crush, peel and finely chop the garlic. Heat the oil in a large, deep frying pan and sauté the onion and garlic for 5 minutes until clear. Add the rice and mix to coat in the oil. Cook until the rice looks an opaque, solid white. Add the chicken stock to the pan a cup at a time, cooking, stirring until the stock has almost disappeared before adding more. After 4 cups of stock have been added, add the lemon juice and rind, tarragon and chicken. Mix in then add the remaining stock a half a cup at a time until the chicken is cooked and the risotto moist and creamy. Serve garnished with lemon slices.