Creamy Risotto with Crispy Panko Chicken

1. 1

   In a large pan, cook the risotto rice with the chopped onion, garlic, bell pepper, broccoli, and mushrooms. Add water gradually, about 1 cup at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.

   20 minutes

   Ingredients for this step:

   • •1.5 cups risotto rice
   • •1 whole onion
   • •3 cloves garlic
   • •1 whole bell pepper
   • •1 cups broccoli
   • •1 cups mushrooms
2. 2

   Season the risotto with lemon juice, dried parsley, salt, pepper and other spices of choice.

   Ingredients for this step:

   • •1 tsp parsley
   • • salt
   • •2 tbsp lemon juice
   • •5 cups water
3. 3

   When the rice is tender, stir in the cream cheese.

   Ingredients for this step:

   • •4 tbsp cream cheese
4. 4

   Set up three breading stations: flour mixed with spices in one plate, whisked egg in another and panko breadcrumbs mixed in a third.

   Ingredients for this step:

   • •0.5 cups flour
   • •1 cups breadcrumbs
   • • salt
5. 5

   Dip each chicken breast first in flour, then in egg, then coat thoroughly with the panko spice mixture.

6. 6

   Heat oil in a pan over medium heat. Cook the panko-coated chicken until golden and crispy on both sides and cooked through.

7. 7

   Plate the creamy risotto and top with the crispy panko chicken. Add crumbled feta cheese on top if desired.

   Ingredients for this step:

   • • crumbled feta

Per serving