Baked Pea & Lemon Risotto with Chicken
Ingredients
- 2 Tbsp olive oil
- 1/2 onion, finely diced
- 2 cloves garlic, finely chopped
- 1 1/2 cups arborio rice
- 4 cups hot chicken stock
- 1 cup frozen peas
- 1/3 cup Bulla Thickened Cream
- 1/2 cup flat leaf parsley, chopped
- finely grated zest and juice of 1/2 lemon
- 600g chicken breast fillets, sliced in half horizontally
- salt & freshly ground black pepper
Tips
- If you don’t have a flameproof casserole dish, cook onion and rice in a frying pan and transfer to an ovenproof dish when placed in oven. Add cherry tomatoes when adding peas for a variation, or sauté some mushrooms with onion and add some thyme leaves.
Cooking Directions
- Preheat oven to 180°C (160°C fan-forced). Heat oil in a large ovenproof and flameproof casserole dish. Add onion and garlic cooking for several minutes until tender. Stir in rice and continue cooking for 2-3 minutes. Pour in stock, mixing well. Cover with a lid or foil and place in oven for 25 minutes.
- Brush chicken with a little oil and cook on a pre-heated grill plate or frying pan until golden and cooked through. Set aside covered.
- Once rice is almost cooked through, add peas and return to oven for a further 5-6 minutes until cooked. Remove from oven and stir in Bulla Thickened Cream, parsley and lemon zest. Season well, cover and sit for 5 minutes.
- To serve, spoon risotto onto serving plates, accompany with chicken pieces and drizzle with lemon juice.
Ingredients
- 2 Tbsp olive oil
- 1/2 onion, finely diced
- 2 cloves garlic, finely chopped
- 1 1/2 cups arborio rice
- 4 cups hot chicken stock
- 1 cup frozen peas
- 1/3 cup Bulla Thickened Cream
- 1/2 cup flat leaf parsley, chopped
- finely grated zest and juice of 1/2 lemon
- 600g chicken breast fillets, sliced in half horizontally
- salt & freshly ground black pepper
Tips
- If you don’t have a flameproof casserole dish, cook onion and rice in a frying pan and transfer to an ovenproof dish when placed in oven. Add cherry tomatoes when adding peas for a variation, or sauté some mushrooms with onion and add some thyme leaves.