Chicken Pea Lemon Risotto Recipes

CHICKEN PEA & LEMON RISOTTO

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.

BAKED CHICKEN, LEMON AND PEA RISOTTO

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.