I found this recipe in the San Francisco Chronicle. It also includes Meyer lemons and arugula, Bay Area winter favorites. This recipe came together quickly and was delicious!
Feel free to substitute chicken breasts or a combo of both breasts and thighs and regular lemons for the Meyer. Mike is not usually an arugula fan but really liked it in this dish. You could switch it for fresh spinach if you prefer.
Baked Risotto With Meyer Lemon, Chicken and Arugula my way
2 tablespoons extra virgin olive oil
1/2 red onion, diced
3 boneless, skinless thighs, cut into bite-sized pieces
3/4 cups arborio rice
1/8 cup freshly squeezed Meyer lemon juice and the zest
1 3/4 - 2 cups low sodium chicken broth
2 tablespoons unsalted butter
~1/3 cup freshly grated Parmesan cheese
~2 large handfuls of baby arugula leaves, stems removed
Kosher salt and freshly ground black pepper, to taste
Preheat the oven to 400 degrees F.
In an ovenproof pan with cover, heat oil over medium heat until hot but not smoking. Add onions and chicken all at once, and let cook untouched for 2-3 minutes. Stir and continue to cook for another 2-3 minutes, stirring occasionally. Season with salt and pepper, then add the rice and stir until completely coated with the oil.
Add lemon juice and let boil until completely evaporated, about 1 minute. Stir in the chicken broth, cover, and stick the whole pan into the oven. Cook until most of the liquid has been absorbed, about 25 minutes.
Remove pan from oven, and stir in the butter, Parmesan cheese, lemon zest, arugula and 1/2 cup water. Season to taste with salt and pepper and serve immediately.
Mike wanted more of this but it was very satisfying. It was a treat to not have to stir the risotto and the taste and texture were pretty spot on. It's a keeper. Enjoy!