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Baked Chicken Lemon and Pea Risotto Recipe

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 13 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 14 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...
    Was this review helpful? Yes Flag

The Cook

lacrenshaw Horsham, PA

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