For dinner the other night, I made a recipe from Rachael Ray’s Big Orange Book, Lemon Cream Chicken with Champagne Risotto and Asparagus. It was the first time I made it, and it turned out wonderfully delicious.
Rachael made her risotto, but I found this packaged risotto made by Scotti at Agata & Valentina, an Italian grocery store in my neighborhood. It is so easy and tastes like the risotto you’d find at a really good Italian restaurant. So I was able to eliminate that step in her recipe. I also added the champagne at the end of cooking the risotto.
I also used regular thick-cut bacon instead of the pancetta, and it made it heartier. The dish looks so pretty plated up, and it got good reviews from my husband and younger son. It’s perfect for a special dinner and it’s going into regular rotation at the LaRue household.
It only makes two servings, so you will have to adjust to serve more. Click on the recipe below for the link to the recipe on Rachael Ray's website.
|Lemon Cream Chicken with Risotto