Baked Chicken and Lemon Risotto

By November 1, 2015 February 9th, 2019 No Comments

Risotto you don’t have to stir!

This recipe was slightly adapted from a recipe in the cookbook called Off the Shelf: Cooking from the Pantry written by Donna Hay.

Serves 4

2 tbsp olive oil
3 chicken breast fillets, quartered
2 leeks, sliced
1 tbsp shredded lemon zest
2 cups Arborio
5 cups chicken stock
2 tbsp lemon juice
½ cup finely grated parmesan cheese
2 tbsp chopped basil
cracked black pepper and sea salt
I removed the peas from the original recipe but you can add asparagus or beans if you would like some greens in the dish

Preheat the oven to 400F / 200C. Heat a frying pan over high heat. Add the oil and chicken and cook for 3 minutes on each size or until well browned. Set aside.

Add the leeks and zest to the pan and cook for 5 minutes or until the leeks are golden. Place the leek mixture, rice and stock in a baking dish. Cover tightly with a lid or aluminium foil and bake for 20 minutes.

Add the chicken and greens to the risotto, cover tightly and bake for a further 20 minutes. The risotto will be quite liquid.

Stir the lemon juice, parmesan, basil or seasoning, pepper and salt through the risotto. Stir for 2 minutes to thicken the risotto and serve.

Photo courtesy of