Baked chicken and pea risotto

Nutrition per serving

Calories541 kcal
Protein36.1 g
Carbs62.1 g
Fats15.2 g
Saturated Fat3.7 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat1.7 g
Sugars12.5 g
Fiber5.4 g
Sodium400 mg

Ingredients

Olive Oil
Garlic
Chicken Breast
Red Onion
Fresh Thyme
Arborio (short-grain rice)
Chicken Stock (salt reduced)
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.