17 May, 2011  |   7 Comments

Helen Jane’s Lemon Baked Chicken and Pea Risotto

This recipe is from Donna Hay, stylish mistress of entertaining. My kids eat it, my husband eats it, the ingredients are currently in season and it’s baked! A recipe for baked risotto!

2 tablespoons olive oil
3 cooked chicken breast fillets, cut into bite-sized pieces
2 leeks, sliced small
1 tablespoon shredded lemon zest (from one lemon)
2 cups arborio rice
5 cups chicken stock
1 1/2 cups frozen peas
2 tablespoons lemon juice
1/2 cup finely grated Parmesan cheese
2 tablespoons chopped mint
black pepper and sea salt

Preheat the oven to 400°.

Heat the oil in a frying pan over medium high heat, add the leeks and zest to the pan, toss and cook for 5 minutes, or until leeks are golden.

Put leek mixture, rice and stock in a baking dish, stir through.
Cover the mix with either a lid or aluminum foil and bake for 20 minutes.
Add the chicken and peas to the baking dish and stir through.

Cover tightly and bake for another 20 minutes. Note! When you pull it from the oven, the risotto will still be way too juicy.

Stir the lemon juice, Parmesan, mint, salt and pepper through the risotto. Stir for 2 minutes to thicken the risotto and serve.

Ooh! I also forgot to add that I’ve also made it with 1/2 inch cubes of butternut squash instead of chicken and sage instead of mint. Do that in the fall (or winter or spring) for extra awesome.

7 thoughts on “Helen Jane’s Lemon Baked Chicken and Pea Risotto

  1. 1
    Charlie says:

    This sounds terrific! And I love that it’s baked.
    I am so excited to try this recipe!

    It looks perfect for when you have company coming and you don’t want to stand at the stove stirring for 30 minutes. Toss a salad while you chat with friends, pour some wine (always the most important part 😉 ) and enjoy the evening!

    Thanks for sharing it. I will definitely be adding it to the arsenal!

  2. 2

    This sounds fantastic! I am going to hold on to this one

  3. 3
    Nell says:

    I’ve been reading for a looong time; love your blog. Have you ever thought of doing a reader submitted q&a? Such as, what kid-friendly main course can I serve to the 30 or so folks we seem to have invited for a casual dinner next week? (I’d do your BBQ pork on a bun but not everyone eats pork.)

  4. 4
    Helen Jane says:

    Yes Nell, it seems that most of my work on HJEntertains is email-based party consulting ;).

    So, let’s see, 30 person party, not all pork eaters. I’m going to work on it today and get back to you.

  5. 5
    Nell says:

    Thanks, HJ! Current ideas on the table include flank steak or mushroom tart. I wanted to do a kind French picnic theme with roast chickens, but my husband thinks it will be too messy.

  6. 6

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  7. 7

    […] Helen Jane’s Baked Risotto […]

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