Baked chicken and pea risotto

Nutrition per serving

Calories 540 kcal
Protein 36.1 g
Carbs 62.1 g
Fats 15.2 g
Saturated Fat Login
Monounsaturated Fat Login
Polyunsaturated Fat Login
Sugars Login
Fiber Login
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Login Olive Oil
Login Garlic
Login Chicken Breast
Login Red Onion
Login Fresh Thyme
Login Arborio (short-grain rice)
Login Chicken Stock (salt reduced)
Login Baby Rocket
Login sun-dried tomatoes
Login Balsamic Vinegar
Login Peas Green, Frozen
Login Parmesan Cheese


1.     In preparation preheat an oven to 160°C. 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.


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