eCook Meal
Crumbed Chicken & Lemon Risotto
with Italian-style cheese & peas
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R356.82
for 4 servings · R89.20 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Celery Stalks needs 4Carrot & Celery Fingers 200 g R26.99 · whole pack (size can't be divided)R26.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Peas needs 400 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 53% of packR22.93
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White Wine needs 125 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Chicken Stock Sachets needs 2Free Range Chicken Stock Chunks Avg 800 g R27.99 · whole pack (size can't be divided)R27.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Italian-style Hard Cheese needs 120 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 46% of packR32.30
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Risotto Rice needs 400 mlRisotto Rice 1 kg R89.99 · whole pack (size can't be divided)R89.99
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Crumbed Chicken Breasts needs 4Lemon & Black Pepper Crumbed Chicken Breast Fillets Avg 500 g R103.34 · whole pack (size can't be divided)R103.34
Shopping
Matching Woolies ingredients.
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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 Stalks, Chicken, Chicken Stock, Crumbed Chicken Breast, Grated Italian-style Hard Cheese, Lemon, Onion, Parsley, Pea, 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 Stalks, Chicken, Chicken Stock, Crumbed Chicken Breast, Grated Italian-style Hard Cheese, Lemon, Onion, Parsley, Pea, 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