Baked Chicken, Lemon and Pea Risotto
2 tbsp olive oil
3 chicken breast fillets, quartered
2 leeks, sliced
1 tbsp shredded lemon zest
2 cups Arborio or carnaroli rice
5 cups chicken stock
1 ½ cups frozen peas
2 tbsp lemon juice
½ cup finely grated parmesan cheese
2 tbsp chopped mint
cracked black pepper and sea salt
Preheat the oven to 400F. Heat a frying pan over high heat. Add the oil and chicken and cook for 3 minutes on each size or until well browned. Set aside.
Add the leeks and zest to the pan and cook for 5 minutes or until the leeks are golden. Place the leek mixture, rice and stock in a baking dish. Cover tightly with a lid or aluminum foil and bake for 20 minutes. Add the chicken
and peas to the risotto, cover tightly and bake for a further 20 minutes. The risotto will be quite liquid.
Stir the lemon juice, parmesan, mint, pepper and salt through the risotto. Stir for 2 minutes to thicken the risotto and serve.
-Donna Hay, Off the Shelf: Cooking from the Pantry