Ingredients

How to make it

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat a fry pan over high heat, add oil and saute chicken 3 minutes per side OR until well browned.
  • Remove chicken from pan and set aside.
  • Add leeks and zest to pan and cook 5 minutes until leeks are golden.
  • Place leek mixture, rice and stock in a baking dish.
  • Cover tightly with lid or foil and bake for 20 minutes.
  • Add chicken and peas to risotto.
  • Cover tightly and bake another 20 minutes.
  • The risotto will be quite liquid at this point.
  • Stir the Parmesan, lemon juice, mint, salt and pepper through the risotto.
  • Stir for 2 minutes to thicken.
  • Serve.

Reviews & Comments 5

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  • mommy_of_4 4 years ago
    This sounds really good! The only thing is I'd omit the leeks (I'm not too fond of leeks). I'm going to make this for dinner tonight! Thanks!
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  • kateyb1 4 years ago
    will try this tomorrow night. sounds lovely.
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    " It was excellent "
    momo_55grandma ate it and said...
    love the combo. will print try and save thanks high5
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    " It was excellent "
    aussie_meat_pie ate it and said...
    This is like risi e bisi but with chicken - sounds great got to try this ... 5
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    " It was excellent "
    mbeards2 ate it and said...
    Chicken, rice and peas! What's not to love! Got my 5...
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