Directions:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat a fry pan over high heat, add oil and saute chicken 3 minutes per side OR until well browned.
- Remove chicken from pan and set aside.
- Add leeks and zest to pan and cook 5 minutes until leeks are golden.
- Place leek mixture, rice and stock in a baking dish.
- Cover tightly with lid or foil and bake for 20 minutes.
- Add chicken and peas to risotto.
- Cover tightly and bake another 20 minutes.
- The risotto will be quite liquid at this point.
- Stir the Parmesan, lemon juice, mint, salt and pepper through the risotto.
- Stir for 2 minutes to thicken.
- Serve.
Nutrition Facts
| 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.
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