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Lemon Chicken and Pea Risotto

Yields4 ServingsPrep Time5 minsCook Time25 minsTotal Time30 mins

A creamy, comforting chicken and pea risotto. Other vegetables like courgette, green beans or broccoli would also work well. You can use long grain rice if you don’t have risotto rice, but the consistency will be less creamy.

 1 lemon
 480 g leftover cooked chicken
 1 garlic clove, peeled and crushed
 1 tbsp olive oil
 200 g risotto or long grain rice
 600 ml chicken stock
 240 g frozen peas
 125 g babycorn, sliced into circles
 Any fresh herbs
 220 g risotto or long grain Rice

Preheat the oven to 200°C (400°F) mark 6. Wash the lemon, finely grate the zest, then juice. Place the chicken strips in a deep tin. Pour the lemon juice and grated zest over and cook in the preheated oven for 15-20 minutes.


Meanwhile, heat the garlic and olive oil together in a large wide saucepan, add the rice, and stir to coat the grains with the oil. Heat the chicken stock and keep it simmering on the top of the stove, next to the risotto pan.


Gradually add the stock to the rice, stirring, allowing each lot to be absorbed before adding the next. Add the frozen peas and babycorn slices when you’ve used up about half of the stock. When all the stock has been used up, add the chicken strips and stir thoroughly until piping hot. Add the herbs and a knob of butter, serve straight away.