Creamy Mushroom and Asparagus Rice with Toasted Lemon Chicken and Hazelnuts

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Toss the chicken with the lemon zest, 15 ml (1 tbsp) lemon juice, 15 ml (1 tbsp) olive oil, 2 minced garlic cloves, half of the salt, and the black pepper. Let it rest for 10 minutes while you prepare the rest.

2. 2

   Spread the hazelnuts on a small tray and toast them in the oven at 190 °C / 375 °F for 6 to 8 minutes, until fragrant. Remove and set aside.

3. 3

   Heat a large oven-safe skillet or wide pot over medium-high heat. Add half of the remaining oil and sear the chicken for 2 minutes per side, just until colored. Transfer to a tray and finish cooking in the oven at 190 °C / 375 °F for 8 to 10 minutes, until fully cooked. Rest for 5 minutes and slice into strips.

4. 4

   While the chicken cooks, add the rest of the oil to the same skillet and sauté the asparagus for 3 minutes with a pinch of salt. Remove when tender but still bright green.

5. 5

   Add the mushrooms to the skillet and cook for 5 to 6 minutes until they release their moisture and brown. Stir in the shallot and the whole garlic clove, cooking 2 minutes more.

6. 6

   Add the arborio rice and stir for 1 minute to coat the grains. Pour in the white wine and cook for 1 to 2 minutes until almost fully reduced.

7. 7

   Begin adding the hot chicken broth, about 120 ml (1/2 cup) at a time, stirring often and waiting until the rice has absorbed nearly all the liquid before adding more. Continue for 18 to 20 minutes until the rice is creamy and al dente.

8. 8

   Remove the whole garlic clove. Stir in the butter, Parmesan, sautéed asparagus, parsley, and the remaining 15 ml (1 tbsp) lemon juice. Mix well and adjust salt if needed.

9. 9

   Serve the creamy rice in shallow bowls, top with the toasted lemon chicken, and finish with the toasted hazelnuts and a little extra Parmesan if desired.