Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
Unable to load
Difficulty level: 1 out of 4
5 Ingredients
Number of servings
4
- 2tablespoons extra virgin olive oil
- 1 1/2 cup arborio rice
- 1L Campbell's Real chicken stock
- 500grams Australian RSPCA-approved chicken thigh fillets, quartered
- 1 cup McCain frozen peas
Nutrition per serving
2650kJ / 635Cal
2650 Kilojoules or 635 Calories
30% of daily energy intake*
Protein
32.5grams
Fat
26.8grams
Carbs
65.0grams
Sugars
5.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Enjoy our oven-baked chicken risotto. It's a delicious and comforting classic you'll love. Perfect for a family dinner or an easy meal. Try it out today!
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Heat half the oil in a large flameproof frying pan over medium-high heat. Add rice and cook, stirring, for 1 minute or until coated.
Step 2 of 4
Add stock and bring to the boil. Cover. Bake for 18 minutes, stirring halfway, or until rice is tender and liquid has been absorbed.
Step 3 of 4
Meanwhile, heat remaining oil in a large frying pan over high heat. Cook chicken for 4 minutes on each side or until browned and cooked through. Add peas to pan and cook, stirring, for 1 minute or until heated through.
Step 4 of 4
Stir chicken and peas into risotto. Season with pepper and serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.