Baked Chicken, Lemon and Pea Risotto
From Donna Hay, this is baked all together in the oven,
3
People talking
INGREDIENTS
Nutrition- 2tablespoons olive oil
- 3
- 2
- 1tablespoon lemon zest
- 2
- 5cups chicken stock
- 1 1⁄2cups frozen peas
- 2tablespoons lemon juice
- 1⁄4
- 2tablespoons chopped mint
Advertisement
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.
Advertisement