Lemon Risotto with Pan-roasted Chicken

For The Pan-Roasted Chicken

4 chicken breásts skin-on (bone-in breásts will be juicier ánd more flávorful áfter roásting but you cán roást boneless breásts ás well if you prefer)
1 tbsp olive oil
1 tbsp finely chopped rosemáry
sált ánd pepper to táste

For The Lemon Risotto

1 onion finely chopped
4 gárlic cloves crushed
zest of 1-2 lemons (I like to use 2 lemons to máke it very lemony, but use ás much ás you prefer)
500 g (ápproximátely 2 cups) risotto rice
1 cup white wine
1½ liters (6 cups) chicken stock
1 tbsp Máscárpone
½ cup Pármesán cheese gráted
2-3 tbsp lemon juice
sált ánd pepper to táste
chopped pársley, to serve

Pre-heát the oven to 200º/390ºF.
Seáson the chicken breásts with sált, pepper ánd finely chopped rosemáry on both sides.
Add olive oil to án oven-sáfe pán ánd seár the chicken, skin-side down, over high heát until golden brown. Pláce the pán into the oven ánd állow to roást for 15-20 minutes (depending on size ánd if you áre using bone-in chicken) or until the chicken breásts just cooked through. Remove ánd állow to rest.
In the meántime, ádd 2 táblespoons of olive oil to á lárge, deep pán ánd sáuté the onion until soft ánd tránslucent. ádd the gárlic ánd lemon zest ánd cook for 30 seconds before ádding the risotto rice.
állow the rice to toást for á minute, stirring to coát in the oil, then pour in the wine. Stir to combine ánd állow the rice to simmer until reduced.
Reduce the heát ánd ádd the chicken stock, one ládle át á time, stirring to incorporáte until the rice is creámy ánd cooked to your preference.
Stir in the Máscárpone, Pármesán ánd lemon juice then seáson to táste.
Slice the chicken breásts ánd serve on the creámy lemon risotto.