Baked Chicken, Lemon and Pea Risotto

Baked Chicken, Lemon and Pea Risotto

Time: 1 hrs

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.