Baked Chicken, Lemon and Pea Risotto

Recipe by lindseylcw
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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