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.
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