Ingredients
-
2
-
3
-
2
-
1
-
2
-
5
-
1 1/2
-
2
-
1/4
-
2
-
-
-
-
-
Directions
Baked Chicken, Lemon and Pea Risotto,From Donna Hay, this is baked all together in the oven,,This was a flop for me but I won’t give it a bad rating since it might have been my fault. At step 7 when I stirred it, the rice still seemed undercooked so I put it back in the warm oven for a while. But then when I stirred it again it was a big gelatinous mess! Hubby liked the flavor though and he doesn’t usually like rice dishes so I might try again.
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Steps
|
1
Done
|
Preheat Oven to 200c 400f. |
|
2
Done
|
Heat a Fry Pan Over High Heat Add Oil and Chicken and Cook For 3 Mins Each Side or Until Well Browned, Set Aside. |
|
3
Done
|
Add Leeks and Zest to the Pan and Cook For 5 Mins Until Leeks Are Golden. |
|
4
Done
|
Place Leek Mix, Rice and Stock in a Baking Dish, Cover Tightly With Lid or Foil and Bake For 20 Mins. |
|
5
Done
|
Add Chicken and Peas to the Risotto and Cover Tightly and Bake For Further 20 Mins. |
|
6
Done
|
the Risotto Will Be Quite Liquid at This Stage. |
|
7
Done
|
Stir the Parmesan, Lemon Juice, Mint and Salt and Pepper Through the Risotto. |
|
8
Done
|
Stir For 2 Mins to Thicken Then Serve. |
