Baked Chicken and Pea Risotto Prep Time 5min Cook 50min Serves 1 Ingredients 2tsp olive oil 1 garlic clove, crushed 1 small onion, thinly sliced 100g skinless chicken breast, sliced 2tsp chopped fresh thyme or rosemary leaves 50g Arborio rice 175ml reduced salt stock 80g frozen peas 2tsp finely grated parmesan to serve Method Heat the oven to 180 degrees Fan / 160 degrees. Heat the oil in a medium non-stick frying pan (that can go in the oven) set over a medium-high heat. Add the garlic, chicken and onion and cook, stirring, for 5 min or until the onion softens. Add the thyme or rosemary and rice to the pan. Cook, stirring for 1 min or until the rice is coated in the oil and fragrant. Add the stock and bring to the boil. Cover the pan with a lid or foil, then transfer to the oven and bake for 30 min. Remove the pan from the oven and uncover. Stir in the peas, then cover again and bake for 10-15 min until the rice is tender and the peas are heated through. Sprinkle the risotto with the parmesan and freshly ground black pepper, then serve. Macros Per serving: 456kcal 10.7g Fat 2.8g Saturates 57.9g Carbs 6.4g Sugar 8.3g Fibre 35.4g Protein 1.3g Salt
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