Baked Chicken, Lemon and Pea Risotto

Recipe by lindseylcw

From Donna Hay, this is baked all together in the oven,

Top Review by Chef Tweaker

This was a flop for me but I won't give it a bad rating since it might have been my fault. At step 7 when I stirred it, the rice still seemed undercooked so I put it back in the warm oven for a while. But then when I stirred it again it was a big gelatinous mess! Hubby liked the flavor though and he doesn't usually like rice dishes so I might try again.

Ingredients Nutrition


  1. preheat oven to 200C 400F.
  2. heat a fry pan over high heat add oil and chicken and cook for 3 mins each side or until well browned, set aside.
  3. add leeks and zest to the pan and cook for 5 mins until leeks are golden.
  4. place leek mix, rice and stock in a baking dish, cover tightly with lid or foil and bake for 20 mins.
  5. add chicken and peas to the risotto and cover tightly and bake for further 20 mins.
  6. the risotto will be quite liquid at this stage.
  7. stir the parmesan, lemon juice, mint and salt and pepper through the risotto.
  8. stir for 2 mins to thicken then serve.

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