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
Sodium Login

Ingredients

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

Preparations

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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