Baked chicken and pea risotto
Nutrition per serving
| Calories | 782 kcal |
| Protein | 72.2 g |
| Carbs | 64 g |
| Fats | 24.2 g |
| Saturated Fat | 7.8 g |
| Monounsaturated Fat | 10.7 g |
| Polyunsaturated Fat | 2.5 g |
| Sugars | 13.4 g |
| Fiber | 5.7 g |
| Sodium | 767 mg |
Ingredients
| Olive Oil | |
| Garlic | |
| Chicken Breast | |
| Red Onion | |
| Fresh Thyme | |
| Arborio or Carnaroli (short-grain rice) | |
| Chicken Stock | |
| Baby Rocket | |
| Sun-Dried Tomatoes | |
| Balsamic Vinegar | |
| Peas Green, Frozen | |
| Parmesan Cheese |
1. In preparation preheat an oven to 160 C (320 F). Add crushed garlic clove, half the thinly sliced onion and sliced chicken to an ovenproof frying pan with heated oil using medium to high heat. Cook for 5 minutes, stirring as you go.
2. Add chopped thyme and arborio rice to the frying pan and cook for a minute, keep stirring.
3. Add chicken stock and bring to the boil. Cover pan with lid and then oven bake for 15 minutes.
4. At the same time make a salad by mixing together the other half of onion with baby rocket, thinly sliced sun-dried tomatoes and balsamic vinegar in a small bowl.
5. Take the pan out of the oven. Now add peas and stir in peas. Cover the pan and bake for 5 to 7 minutes so that rice is tender.
6. Add sprinkling of grated parmesan over risotto. Season with black pepper to taste.
7. Plate and serve with rocket salad as required.