Baked Chicken Lemon And Pea Risotto |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This dish by lindseylew via recipezaar is oven baked. Once again, the lemon draws me in quite nicely. Ingredients:
2 tablespoons olive oil |
3 chicken breast fillets, quartered |
2 leeks, sliced |
1 tablespoon lemon zest |
2 cup arborio rice or 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 mint, chopped |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Heat a fry pan over high heat, add oil and saute chicken 3 minutes per side OR until well browned.
3. Remove chicken from pan and set aside.
4. Add leeks and zest to pan and cook 5 minutes until leeks are golden.
5. Place leek mixture, rice and stock in a baking dish.
6. Cover tightly with lid or foil and bake for 20 minutes.
7. Add chicken and peas to risotto.
8. Cover tightly and bake another 20 minutes.
9. The risotto will be quite liquid at this point.
10. Stir the Parmesan, lemon juice, mint, salt and pepper through the risotto.
11. Stir for 2 minutes to thicken.
12. Serve.
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