Creamy Lemon Chicken Risotto

Step 1

Bring 2 (32-ounce) cartons low-sodium chicken broth to a bare simmer in a large saucepan over medium-high heat; reduce the heat as needed to maintain the bare simmer.

Step 2

Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add 1 pound chopped boneless, skinless chicken thighs and cook until just beginning to brown, 6 to 7 minutes. Transfer the chicken to a plate; it might not be cooked through.

Step 3

Add 1 finely diced medium yellow onion to the pot and sauté until the onion is softened but not browned, 3 to 4 minutes. Stir in 2 minced garlic cloves and cook until fragrant, about 1 minute.

Step 4

Stir in 2 cups arborio rice and 2 tablespoons white miso paste. Continue to stir and cook until the outside is translucent but the center is opaque, 2 to 4 minutes. Stir in 1/2 cup dry white wine and cook, scraping up the browned bits from the bottom of the pot and stirring constantly, until the wine is evaporated and the pan is almost dry, 30 seconds to 1 minute.

Step 5

Begin adding the warm broth, 1/2 cup at a time, stirring constantly. Wait until the broth has been almost completely absorbed by the rice before adding more broth. After about 15 minutes, stir in the chicken and any accumulated juices on the plate, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

Step 6

Continue adding broth, 1/2 cup at a time, until the rice is al dente, the broth is creamy, and the dish has the consistency of thick porridge, 20 to 25 minutes total. You might not use all of the broth.

Step 7

Remove the pan from the heat. Stir in 2 ounces finely grated Parmesan cheese, 2 tablespoons finely chopped fresh parsley leaves, and 1 teaspoon finely grated lemon zest. Taste and season with more kosher salt and black pepper as needed. Serve immediately, garnishing each bowl with more Parmesan cheese and serving with lemon wedges.