Baked Chicken, Lemon and Pea Risotto Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 200C 400F.
Heat a fry pan over high heat add oil and chicken and cook for 3 mins each side or until well browned, set aside.
Add leeks and zest to the pan and cook for 5 mins until leeks are golden.
Place leek mix, rice and stock in a baking dish, cover tightly with lid or foil and bake for 20 mins.
Add chicken and peas to the risotto and cover tightly and bake for further 20 mins.
The risotto will be quite liquid at this stage.
Stir the parmesan, lemon juice, mint and salt and pepper through the risotto.
Stir for 2 mins to thicken then serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	714.37 Kcal (2991 kJ)
Calories from fat	133.16 Kcal
		% Daily Value*
Total Fat	14.8g	23%
Cholesterol	19.11mg	6%
Sodium	689.37mg	29%
Potassium	553.9mg	12%
Total Carbs	110.1g	37%
Sugars	10.58g	42%
Dietary Fiber	5.44g	22%
Protein	24.75g	49%
Vitamin C	19.7mg	33%
Vitamin A	0.4mg	12%
Iron	46.5mg	258%
Calcium	133mg	13%

Amount Per 100 g
Calories	128.42 Kcal (538 kJ)
Calories from fat	23.94 Kcal
		% Daily Value*
Total Fat	2.66g	23%
Cholesterol	3.44mg	6%
Sodium	123.93mg	29%
Potassium	99.57mg	12%
Total Carbs	19.79g	37%
Sugars	1.9g	42%
Dietary Fiber	0.98g	22%
Protein	4.45g	49%
Vitamin C	3.5mg	33%
Vitamin A	0.1mg	12%
Iron	8.4mg	258%
Calcium	23.9mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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