Recipes

Lemon chicken and pea risotto

Lemon chicken and pea risotto

  • Category:School dinners - popular favourites

Ingredients

6 Lemons
6 Garlic cloves
2.4kg Chicken, diced
85ml Olive oil
2.4kg Risotto rice
9ltrs Fresh chicken stock
2.5kg Frozen peas
Shredded fresh basil

Method

1. Preheat the oven to 200oC.

2. Wash the lemons and grate the zest. Juice the lemon, peel and crush the garlic.

3. Place the diced chicken in a deep tin. Pour the lemon Juice and zest over and cook in a preheated oven for 15-20 minutes.

4. Meanwhile, heat the garlic and olive oil together in a large saucepan, add the rice and stir to coat the rice with the oil. Gradually add the boiling chicken stock to the rice, stirring allowing each lot to be absorbed before adding the next. Add the frozen peas when you have used up half the stock.

5. When all the stock has been used up, add the cooked chicken and stir in thoroughly, serve straight away with a sprinkling of fresh basil.
 
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