- Oven-Baked Chicken & Pea Risotto.jpg (41.61 KiB) Viewed 647 times
Preparation Time: 10 minutes
Cooking time: 25 minutes
Serves: 4
If served as four portions, provides 527 cals, 15g fat (of which 7g saturates), 2.5g sugar and 0.5g salt per portion.
Ingredients
- 25g (1oz) butter
- 1 onion, finely chopped
- 1 clove of garlic, crushed
- 250g (8oz) leftover cooked chicken
- 300g (10oz) risotto rice, washed
- 1 lemon, zested
- 1.2l (4pt) fresh vegetable stock (optional: for gluten free meal use gluten free stock)
- 150g (5oz) frozen peas, defrosted
- 50g (1½oz) Parmesan, grated
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. In an ovenproof casserole dish, melt the butter and gently fry the onion until soft. Add the garlic and chicken and heat for another 2 minutes.
3. Tip in the rice and lemon zest, mix well until coated. Add all the hot stock and stir.
4. Cover with a tightly fitting lid and bake for 18 minutes until just cooked. Stir through the peas and most of the Parmesan and serve sprinkled with the remainder.
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