Baked Pea & Lemon Risotto with Chicken
Take this handy recipe to make a fresh baked pea & lemon risotto with Chicken using our Bulla Thickened Cream!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bulla.com.au.
Cooking tools:
- Dutch oven
- Oven
- Stove
- Skillet
- Grill pan
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Microplane
- Aluminum foil
- Pastry brush
- Pepper mill
- Plate
- Spoon
Ingredients
- 2 Tbsp olive oil
- 1/2 onion, finely diced
- 2 cloves garlic, finely chopped
- 1 1/2 cups arborio rice
- 4 cups hot chicken stock
- 1 cup frozen peas
- 1/3 cup Bulla Thickened Cream
- 1/2 cup flat leaf parsley, chopped
- finely grated zest and juice of 1/2 lemon
- 600g chicken breast fillets, sliced in half horizontally
- salt
- freshly ground black pepper
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