One-pan Chicken Risotto
Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 3 cloves garlic, crushed
- 500grams chicken breast, sliced
- 1 1/2 cups SunRice Medium Grain Rice
- 1L Campbell’s Real Stock Chicken
- 1 cup frozen peas
- 60grams baby spinach leaves
- 2 lemons, 1 zested and juiced, 1 cut into wedges
- 1/2 bunch continental parsley, leaves picked
- 20grams parmesan, finely grated
Nutrition per serving
2340kJ / 560Cal
2340 Kilojoules or 560 Calories
27% of daily energy intake*
Protein
51.5grams
Fat
9.9grams
Carbs
66.2grams
Sugars
8.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This tasty one-pan chicken risotto will be a hit with the whole family and requires minimal clean-up when you're done eating.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Heat oil in an ovenproof pan or large frying pan over low heat. Add onion and cook for 5 minutes or until softened. Add garlic and cook for a further 2 minutes or until fragrant. Transfer mixture to a bowl.
Step 2 of 3
Add chicken to pan and cook on high for 10 minutes or until browned. Return onion mixture to pan. Add rice and stock, and bring to a simmer. Bake uncovered for 20 minutes.
Step 3 of 3
Remove from oven. Stir in peas, spinach and lemon juice and cook for a further 5 minutes or until spinach has wilted and rice is cooked. Sprinkle with lemon zest and parsley. Serve with lemon wedges and parmesan.
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