Baked Chicken, Lemon and Pea Risotto |
|
 |
Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
From Donna Hay, this is baked all together in the oven, Ingredients:
2 tablespoons olive oil |
3 chicken breast fillets, quartered |
2 leeks, sliced |
1 tablespoon lemon zest |
2 cups arborio rice or 2 cups carnaroli rice |
5 cups chicken stock |
1 1/2 cups frozen peas |
2 tablespoons lemon juice |
1/4 cup parmesan cheese, finely grated |
2 tablespoons chopped mint |
Directions:
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.
|
|