Baked Risotto With Meyer Lemon, Chicken & Arugula

Name: Baked Risotto With Meyer Lemon, Chicken & Arugula
Prep time: 42 min
Cook time: 42 min
Total time: 42 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 296 milliliters carnaroli or arborio rice; 710 milliliters baby arugula leaves; 3 Tbsps butter; 454 grams boneless, skinless chicken breast and thighs, cut into bite-sized pieces (can use all one kind, if preferred); 710 milliliters chicken broth; 4 servings Kosher salt and ground black pepper, to taste; 2 teaspoons Meyer lemon zest, from about 1 lemon; 59 milliliters freshly squeezed Meyer Lemon juice (from about 2 lemons); 2 Tbsps olive oil; 1 small onion, diced; 118 milliliters grated Parmesan cheese, plus more for garnish

You can never have too many main course recipes, so give Baked Risotto With Meyer Lemon, Chicken & Arugulan a try. This recipe makes 4 servings with 687 calories, 29g of protein, and 38g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. If you have lemon zest, baby arugula leaves, parmesan cheese, and a few other ingredients on hand, you can make it. To use up the meyer lemon you could follow this main course with the Meyer Lemon Chess Pie as a dessert. This recipe is typical of Mediterranean cuisine.