Talk about a comforting yet colourful dish, Chef! A rich, creamy risotto is infused with a bright, vibrant lemon & pea purée. This satisfying bowl is then topped with crispy, golden-fried crumbed chicken slices and finished with fresh parsley.
Crumbed Chicken & Lemon Risotto
Crumbed Chicken & Lemon Risotto
with Italian-style cheese & peas
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Celery Stalk/s
- Celery Stalks
- Chicken
- Chicken Stock Sachet
- Chicken Stock Sachets
- Crumbed Chicken Breast/s
- Crumbed Chicken Breasts
- Fresh Parsley
- Italian-style Hard Cheese
- Lemon
- Lemons
- Onion
- Onions
- Peas
- Risotto Rice
- White Wine
From your kitchen:
- Seasoning (salt & pepper)
- Water
- Oil (cooking, olive or coconut)
- Blender
- Milk
- Butter
- Paper Towel
PEA PUREE
Boil the kettle. Place a pan over medium heat with a drizzle of oil. When hot, fry a ¼ of the Onion and all the celery. Fry until lightly golden, 3-4 minutes. Remove from the pan. Place the onion and celery, and the peas in a blender. Add 2 tbsp [4|#7DA0D7 tbsp]|#7DA0D7 of milk, a squeeze of Lemon juice (to taste), and seasoning. Blitz into a smooth purée and add a splash of water if it's too thick.
READY THE RISOTTO
Dilute ½ [1]|#7DA0D7 of the stock with 600ml [900ml]|#7DA0D7 of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the remaining Onion until softened, 4-5 minutes. Add the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 2-4 minutes. Add a ladleful of the diluted stock and gently simmer until absorbed (stirring constantly). Once absorbed, add the next ladle of stock. Repeat this process until the rice is cooked al dente, 20-25 minutes. Mix through the pea purée, the cheese, a knob of butter, Lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning. If too thick, loosen with a splash of hot water just before serving.
CRUMBED Chicken
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed Chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
FANTASTIC FEAST
Bowl up the lemon and pea risotto. Top with the crumbed Chicken and garnish with the parsley. Dig in, Chef!
PEA PUREE
Boil the kettle. Place a pan over medium heat with a drizzle of oil. When hot, fry a ¼ of the Onion and all the celery. Fry until lightly golden, 3-4 minutes. Remove from the pan. Place the onion and celery, and the peas in a blender. Add 2 tbsp [4|#7DA0D7 tbsp]|#7DA0D7 of milk, a squeeze of Lemon juice (to taste), and seasoning. Blitz into a smooth purée and add a splash of water if it's too thick.
READY THE RISOTTO
Dilute ½ [1]|#7DA0D7 of the stock with 600ml [900ml]|#7DA0D7 of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the remaining Onion until softened, 4-5 minutes. Add the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 2-4 minutes. Add a ladleful of the diluted stock and gently simmer until absorbed (stirring constantly). Once absorbed, add the next ladle of stock. Repeat this process until the rice is cooked al dente, 20-25 minutes. Mix through the pea purée, the cheese, a knob of butter, Lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning. If too thick, loosen with a splash of hot water just before serving.
CRUMBED Chicken
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed Chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
FANTASTIC FEAST
Bowl up the lemon and pea risotto. Top with the crumbed Chicken and garnish with the parsley. Dig in, Chef!
PEA PUREE
Boil the kettle. Place a pan over medium heat with a drizzle of oil. When hot, fry a ¼ of the Onion and all the celery. Fry until lightly golden, 4-6 minutes. Remove from the pan. Place the onion and celery, and the peas in a blender. Add 6 tbsp [8|#7DA0D7 tbsp]|#7DA0D7 of milk, a squeeze of Lemon juice (to taste), and seasoning. Blitz into a smooth purée and add a splash of water if it's too thick.
READY THE RISOTTO
Dilute 1½ [2]|#7DA0D7 of the stock with 1.2L [1.5L]|#7DA0D7 of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the remaining Onion until softened, 5-7 minutes. Add the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 2-4 minutes. Add a ladleful of the diluted stock and gently simmer until absorbed (stirring constantly). Once absorbed, add the next ladle of stock. Repeat this process until the rice is cooked al dente, 20-25 minutes. Mix through the pea purée, the cheese, a knob of butter, Lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning. If too thick, loosen with a splash of hot water just before serving.
CRUMBED Chicken
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed Chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
FANTASTIC FEAST
Bowl up the lemon and pea risotto. Top with the crumbed Chicken and garnish with the parsley. Dig in, Chef!
PEA PUREE
Boil the kettle. Place a pan over medium heat with a drizzle of oil. When hot, fry a ¼ of the Onion and all the celery. Fry until lightly golden, 4-6 minutes. Remove from the pan. Place the onion and celery, and the peas in a blender. Add 6 tbsp [8|#7DA0D7 tbsp]|#7DA0D7 of milk, a squeeze of Lemon juice (to taste), and seasoning. Blitz into a smooth purée and add a splash of water if it's too thick.
READY THE RISOTTO
Dilute 1½ [2]|#7DA0D7 of the stock with 1.2L [1.5L]|#7DA0D7 of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the remaining Onion until softened, 5-7 minutes. Add the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 2-4 minutes. Add a ladleful of the diluted stock and gently simmer until absorbed (stirring constantly). Once absorbed, add the next ladle of stock. Repeat this process until the rice is cooked al dente, 20-25 minutes. Mix through the pea purée, the cheese, a knob of butter, Lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning. If too thick, loosen with a splash of hot water just before serving.
CRUMBED Chicken
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed Chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
FANTASTIC FEAST
Bowl up the lemon and pea risotto. Top with the crumbed Chicken and garnish with the parsley. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Crumbed Chicken & Lemon Risotto?
The preparation time for Crumbed Chicken & Lemon Risotto with Italian-style cheese & peas is between 30 and 50 minutes.
What is the total time required to make Crumbed Chicken & Lemon Risotto with Italian-style cheese & peas?
The total time required to make Crumbed Chicken & Lemon Risotto with Italian-style cheese & peas is between 40 and 60 minutes.
How many servings does Crumbed Chicken & Lemon Risotto provide?
4 servings
What are the main ingredients in Crumbed Chicken & Lemon Risotto?
Celery Stalk/s, Celery Stalks, Chicken, Chicken Stock Sachet, Chicken Stock Sachets, Crumbed Chicken Breast/s, Crumbed Chicken Breasts, Fresh Parsley, Italian-style Hard Cheese, Lemon, Lemons, Onion, Onions, Peas, Risotto Rice, White Wine
What is the nutritional information of Crumbed Chicken & Lemon Risotto?
Calories: 907, Carbs: 135.9 grams, Fat: grams, Protein: 53.4 grams, Sugar: 20.9 grams, Salt: 1412 grams
How do I prepare Crumbed Chicken & Lemon Risotto?
FANTASTIC FEAST: Bowl up the lemon and pea risotto. Top with the crumbed chicken and garnish with the parsley. Dig in, Chef! CRUMBED CHICKEN: Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes. READY THE RISOTTO: Dilute ½ [1]|#7DA0D7 of the stock with 600ml [900ml]|#7DA0D7 of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the remaining onion until softened, 4-5 minutes. Add the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 2-4 minutes. Add a ladleful of the diluted stock and gently simmer until absorbed (stirring constantly). Once absorbed, add the next ladle of stock. Repeat this process until the rice is cooked al dente, 20-25 minutes. Mix through the pea purée, the cheese, a knob of butter, lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning. If too thick, loosen with a splash of hot water just before serving. PEA PUREE: Boil the kettle. Place a pan over medium heat with a drizzle of oil. When hot, fry a ¼ of the onion and all the celery. Fry until lightly golden, 3-4 minutes. Remove from the pan. Place the onion and celery, and the peas in a blender. Add 2 tbsp [4|#7DA0D7 tbsp]|#7DA0D7 of milk, a squeeze of lemon juice (to taste), and seasoning. Blitz into a smooth purée and add a splash of water if it's too thick.
What should be prepared from my kitchen to make Crumbed Chicken & Lemon Risotto?
Celery Stalk/s, Celery Stalks, Chicken, Chicken Stock Sachet, Chicken Stock Sachets, Crumbed Chicken Breast/s, Crumbed Chicken Breasts, Fresh Parsley, Italian-style Hard Cheese, Lemon, Lemons, Onion, Onions, Peas, Risotto Rice, White Wine
How many calories does Crumbed Chicken & Lemon Risotto have?
907 calories
How much fat content does Crumbed Chicken & Lemon Risotto have?
grams
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