@abby.rowse: Cortisol Kitchen Ep 27!!!! Lemon chicken risotto w/ Parmesan crusted asparagus! SOOOOOO GOOD!!!! Ingredients: • 1 cup Arborio rice • 1 chopped white onion • 3 cloves minced garlic • 4 cups chicken brown • 1 lb boneless skinless chicken breast • 1 cup grated Parmesan cheese • 1 lemon zest and juice • 2 tbsp olive oil • 2 tbsp unsalted butter • salt and pepper to taste Instructions: • seasonin chicken with salt and pepper. Heat oil in large pot or deep pan on medium high and cook chicken on each side 6-7 minutes. • remove chicken and put to side • in the same pot or pan lower heat to medium, add 1 tbsp olive oil, garlic and chopped onion - cook until onions soften • add rice and toast for 2-3 minutes • add 1 cup of broth at a time and continuously stir. Wait until rice has soaked up majority of broth before adding the next cup • once rice is creamy and all broth has been added. Add lemon zest, juice & stir in the cheese and butter until creamy and sauce. • add salt and pepper to taste. Asparagus with vinaigrette: • bunch of asparagus • salt and pepper • olive oil • 1 clove minced garlic • gf bread crumbs • grated parm • lemon zest Vinegrette : • juice of 1/2 lemon • 1 tsp Dijon • 1 small clove of garlic • olive oil Instructions: • preheat oven to 425 • toss asparagus with oil, salt and pepper and minced garlic • line a baking sheet, add asparagus and bake for 10-12 minutes • mix together parm, lemon zest and breascrumbs & sprinkle on top of asparagus • broil 1-2 minutes until golden and crispy • finish with vinaigrette!!

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Thursday 17 September 2026 20:12:24 GMT