Heat chicken broth and lemon peel to a simmer in a saucepan. Leave to keep warm on the burner while you prepare the chicken and risotto.

Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and coat the chicken pieces in the flour.

In a large stockpot or dutch oven, heat 1 Tablespoon olive oil over medium-high heat.

Add the chicken and cook until golden, about 3-5 minutes per side. Add 1 TBSP butter and cook 2 minutes longer. Remove the chicken and set aside.

To the now empty pot, add the remaining 2 Tablespoons olive oil and heat over medium-high heat. Add the shallots and garlic and cook until softened. Add the rice and cook for about 1 minute. Season with salt and pepper.

Add the wine and cook, scraping up any browned bits from the bottom of the pot, until absorbed. Add about 2 cups of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add 2 more cups of stock, and continue cooking until evaporated again. Add 1 cup stock and cook until evaporated. Taste the rice to see if it’s done. If needed, add additional broth and cook for a bit longer. It should have a bite to it, but be creamy in texture.

Remove from heat and stir in lemon juice, mascarpone and parmesan. Season with salt and pepper to taste. Thinly slice chicken and arrange on top of the risotto. Garnish with green onions and additional grated parmesan. Enjoy!