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Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.

Lemon Chicken Risotto with Baby Spinach

A luxurious Italian bistro classic featuring creamy Arborio rice toasted with RC Pureed Garlic and shallots, slow-simmered in gluten-free RC Reserve Collection Chicken Base with grilled diced chicken, julienned carrots, red bell peppers, tender baby spinach, fresh lemon zest, parmesan, and RC Pesto Sauce.

Yield / Servings

10 Portions (8 oz. ea.)

Category

Meat & Poultry Entrees / Italian Risottos

Filed Under: Chicken Entrees Reserve Collection Chicken Base Pureed Garlic Pesto Sauce Gluten-Free / Wellness

Ingredients

15 Components
Risotto Grains, Poultry & Produce
Arborio Rice 14 oz.
Grilled Chicken Breast Cooked, small diced 12 oz.
Baby Spinach Fresh, washed & drained 1 lb.
Carrots Julienned 10 oz.
Red Bell Pepper Fine diced 3 oz.
Fresh Shallots Chopped 2 oz.
RC Pureed Garlic 1 oz.
Fresh Lemon Zest Finely grated 2 Tbsp.
Braising Liquid, Cheeses & Finish
RC Reserve Collection Chicken Base Prepared liquid stock (No Added MSG, Gluten-Free) 1 quart
Dry White Wine 3 oz.
Unsalted Butter Divided into 2 oz. & 2 oz. portions 4 oz. total
Parmesan Cheese Grated 2 oz.
RC Pesto Sauce 4 oz.
Ground Black Pepper To taste

Preparation Steps

1
Sweat Aromatics & Toast Arborio Rice

In a heavy-gauge sauté pan or rondeau, melt 2 oz. butter over medium heat. Add 2 oz. chopped shallots and 1 oz. RC Pureed Garlic; sweat for 1 minute until fragrant without browning. Add 14 oz. Arborio rice and stir continuously for 5 to 6 minutes until the grains are lightly translucent around the edges and thoroughly toasted.

2
Add Vegetables & First Stock Addition

Add 10 oz. julienned carrots and 3 oz. diced red bell pepper to the toasted rice; sauté for 2 to 3 minutes. Deglaze with 3 oz. dry white wine, then pour in 12 oz. prepared hot RC Reserve Collection Chicken Base stock and 12 oz. diced grilled chicken breast. Stir frequently over medium-low heat until the rice absorbs the liquid completely.

3
Second Stock Addition & Starch Agitation

Add a second 12 oz. ladle of hot RC Reserve Collection Chicken Base stock. Continue stirring frequently in a figure-eight motion to agitate surface starches, allowing the liquid to be absorbed slowly while developing a creamy emulsion.

4
Final Stock Addition, Spinach & Lemon Zest

Pour in the remaining 8 oz. of hot chicken stock. Fold in 1 lb. fresh baby spinach and 2 Tbsp. grated lemon zest. Continue stirring gently for 3 to 4 minutes until the spinach wilts into the rice, the stock is absorbed, and the rice grains achieve an al dente texture.

5
Mantecatura Finish & Service

Remove pan from heat. Stir in 2 oz. grated parmesan cheese and 4 oz. RC Pesto Sauce. Season with ground black pepper to taste. Finish the risotto (mantecatura) by swirling in the remaining 2 oz. cold butter until glossy and velvety. Portion immediately into warm shallow bowls.

Chef Notes & Risotto Technique

Reserve Collection Stock Quality: Utilizing RC Reserve Collection Chicken Base (No Added MSG, Gluten Free) provides a clean, clear roasted poultry broth with optimal starch-binding properties, guaranteeing a velvety risotto without graininess.

Garlic Puree Consistency: Incorporating RC Pureed Garlic during the initial rice toasting ensures smooth garlic distribution through the rice grains without raw or bitter scorched chunks.

Mantecatura Finish & Pesto Balance: Off-heat folding of cold butter, parmesan, and RC Pesto Sauce emulsifies the surface starches into a glossy wave texture (all'onda) that holds beautifully on banquet service lines.