Baked Chicken Lemon And Pea Risotto Recipes

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LEMON CHICKEN AND PEA RISOTTO RECIPE



Lemon chicken and pea risotto recipe image

A delicious and creamy lemon, chicken and pea risotto with a real zap of citrus to give it a zesty twist. It's a great way to use up leftover roast chicken too.

Provided by Octavia Lillywhite

Categories     Dinner, Lunch, Starter

Time 45m

Yield Serves: 4-6

Number Of Ingredients 10

450g leftover cooked chicken
1 lemon
1 garlic clove, peeled and crushed
240g frozen peas
125g babycorn, sliced into circles
220g risotto or long grain rice
1 tbsp olive oil
1 tsp butter
A few torn leaves of herbs
600ml chicken stock

Steps:

  • Preheat the oven to 200°C/400°F/gas 6. Wash the lemon and finely grate the zest. Place the chicken strips in a deep tin. Pour the lemon juice and grated zest over and cook in the preheated oven for 15-20 mins.
  • Meanwhile, heat the butter, garlic and olive oil together in a large wide saucepan, add the rice, and stir to coat the grains with the oil. Heat the chicken stock and keep it simmering on the top of the stove, next to the risotto pan.
  • Gradually add the stock to the rice, stirring, allowing each lot to be absorbed before adding the next. Add the frozen peas and babycorn slices when you've used up about half of the stock. When all the stock has been used up, add the chicken strips and stir thoroughly until piping hot. Add the herbs and serve straight away.

Nutrition Facts : @context https

BAKED CHICKEN, LEMON AND PEA RISOTTO



Baked Chicken, Lemon and Pea Risotto image

Make and share this Baked Chicken, Lemon and Pea Risotto recipe from Food.com.

Provided by lindseylcw

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
3 chicken breast fillets, quartered
2 leeks, sliced
1 tablespoon lemon zest
2 cups arborio rice or 2 cups carnaroli rice
5 cups chicken stock
1 1/2 cups frozen peas
2 tablespoons lemon juice
1/4 cup parmesan cheese, finely grated
2 tablespoons chopped mint

Steps:

  • preheat oven to 200C 400F.
  • heat a fry pan over high heat add oil and chicken and cook for 3 mins each side or until well browned, set aside.
  • add leeks and zest to the pan and cook for 5 mins until leeks are golden.
  • place leek mix, rice and stock in a baking dish, cover tightly with lid or foil and bake for 20 mins.
  • add chicken and peas to the risotto and cover tightly and bake for further 20 mins.
  • the risotto will be quite liquid at this stage.
  • stir the parmesan, lemon juice, mint and salt and pepper through the risotto.
  • stir for 2 mins to thicken then serve.

Nutrition Facts : Calories 625.2, Fat 13, SaturatedFat 3.2, Cholesterol 14.5, Sodium 596.1, Carbohydrate 104.8, Fiber 6.2, Sugar 9.7, Protein 20.1

CHICKEN PEA & LEMON RISOTTO



Chicken Pea & Lemon Risotto image

Make and share this Chicken Pea & Lemon Risotto recipe from Food.com.

Provided by Coasty

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup sliced red onion
2 tablespoons olive oil
1 cup arborio rice
1/4 cup white wine
1 teaspoon crushed garlic
200 g chicken fillets
1/4 cup peas
1/2 lemon
1 teaspoon lemon zest
750 ml chicken stock

Steps:

  • Heat the chicken stock in a separate pan on low heat.
  • Microwave the peas until cooked, set aside.
  • Heat another large skillet pan with oil. Add the sliced chicken and cook on low heat for 30 seconds on each side. Remove the chicken and place in a bowl until later.
  • Add remaining oil to skillet and add the onions and garlic. Add the rice and stir constantly coating the rice with the oilm, onion and garlic.
  • Add the white wine and cook for about 1 mnute. Add one ladle of stock at a time to the risotto stirring constantly.
  • Keep adding onel ladle of stock, stirring constantly as the rice absorbs it. Repeat this step until the rice is alsmost cooked.
  • Add the chicken into the risotto along with the peas. Add the lemon zest and lemon juice, stir through and turn the heat off.
  • Serve immediately.

Nutrition Facts : Calories 395.1, Fat 10, SaturatedFat 1.8, Cholesterol 34.7, Sodium 307.3, Carbohydrate 52, Fiber 2.9, Sugar 4.6, Protein 20.5

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