Oven Risotto with Lemon, Chicken and Arugula

This lemony risotto requires virtually no stirring, so you can spend a few minutes getting it ready and then leave it alone until the very end. If Meyer Lemons are available use those, but feel free to substitute regular lemons. You can leave out the chicken and place a piece of grilled salmon atop the risotto before serving. It's fantastic with the lemony rice. Adding chopped tomatoes at the end is also an option, for a little color. From a good friend and wonderful cook, Marsha Godfrey.

2 tablespoons olive oil
1 small onion, diced
half the meat from a rottisserie chicken, cut into bite-size pieces
1 1/4 cups carnaroli or arborio rice
1/4 cup freshly squeezed Meyer Lemon juice (from about 2 lemons)
3 cups chicken broth
3 tablespoons butter
1/2 cup grated Parmesan cheese, plus more for garnish
lemon zest from 1-2 lemons (I used 1 1/2)
3 cups baby arugula or spinach leaves
1 1/2 cups frozen peas
-- Kosher salt and ground black pepper or red pepper flakes, to taste. I added about 1/4 tsp cayenne before it went in the oven.

Instructions: Preheat the oven to 400°F.

In an ovenproof stockpot or Dutch oven over medium heat, warm oil until hot but not smoking. Add onions and let cook untouched for 2–3 minutes. Stir and continue to cook for another 2–3 minutes, mixing occasionally. Season with salt and pepper, then stir in the rice 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 pot into the oven. (a little cayenne, optional) Cook until most of the liquid has been absorbed, about 30 minutes.

Remove pot from oven, and stir in the chicken, peas, butter, Parmesan cheese, lemon zest, arugula/spinach and 1/2 cup water. Season to taste with salt and pepper and let stand for 5 minutes. (I had to add just a little more water to get the right soft consistency) Serve with extra Parmesan for grating at the table.

Per serving: 517 calories, 34 g protein, 41 g carbohydrate, 23 g fat (10 g saturated), 99 mg cholesterol, 374 mg sodium, 2 g fiber.

Green Bean Salad

1 1/2 lbs. green beans
1 cup toasted pecans
1 cup crumbled feta
1/2 cup diced red onions
Red pepper strips optional

Dressing:
3/4 cup each olive oil and a light fruity vinegar
1/2 cup packed finely chopped mint leaves
1/2 tsp salt
1/4 tsp pepper

Cook beans until barely tender (3-4 minutes), drain, dump in ice water, drain and pat dry. Mix with pecans, feta and onions. This much can be done ahead and stored in 'fridge. Toss with dressing just before serving. I use about half as much topping and half as much dressing as the recipe calls for.