Ingredients for Baked Chicken Lemon And Pea Risotto
- 1 tablespoon olive oil
- 1 1/2 lbs boneless, skinless chicken breasts
- 2 cups thinly sliced leeks
- zest of 1 lemon
- 1 1/2 cups Arborio rice
- 4 cups hot chicken stock
- 1 cup frozen peas
- 2 tablespoons lemon juice
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh mint
- salt, to taste
- pepper, to taste
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How to Make Baked Chicken Lemon And Pea Risotto
- Preheat oven to 200°C (400°F).
- Heat 1 tablespoon olive oil in an oven-safe skillet over high heat. Add 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces, and cook for 3 minutes per side, until well browned. Set aside.
- Add 2 cups thinly sliced leeks and the zest of 1 lemon to the skillet. Cook for 5 minutes, or until leeks are softened and golden.
- Add 1 ½ cups Arborio rice to the skillet and stir to coat with the leeks and oil. Pour in 4 cups hot chicken stock.
- Place the skillet in the preheated oven, cover tightly with a lid or foil, and bake for 20 minutes.
- Remove from oven, add the browned chicken and 1 cup frozen peas to the risotto. Cover tightly and return to the oven for a further 20 minutes.
- Remove from oven; the risotto will be quite liquid at this stage. Stir in ½ cup grated Parmesan cheese, 2 tablespoons lemon juice, 2 tablespoons chopped fresh mint, salt, and pepper to taste.
- Stir for 2 minutes, allowing the risotto to thicken slightly before serving. Garnish with extra mint, if desired.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
38g
Fat
15g
Carbs
34g
