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.