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Baked Chicken, Lemon and Pea Risotto

Baked Chicken, Lemon and Pea Risotto

Time: 1 hrs


  • 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


  • 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.


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