Baked Chicken, Lemon and Thyme Risotto

We must all agree that risottos are lovely, there are only 2 problems…firstly they take forever to make with all that stirring and secondly they are quite high in fat

How about a trying this delicious alternative which is baked, so no stirring for hours and is a lot more healthier (plus its delicious!!)

Lets start…

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Ingredients

1 leek
200g white mushrooms
1 lemon
200g leftover chicken
1 chicken stock cube
200g risotto rice
4 sprigs thyme
30g Parmesan
1 tbsp olive oil
Sea salt
Freshly ground pepper

Method

1. Finely slice the mushrooms and leek and fry in the oil for around 5 mins

2. Add in the cooked chicken and cook for a few minutes

3. Dissolve stock cube in 1 litre of boiling water and pour into the mushroom/chicken mix

4. Add in the risotto rice, zest of the lemon and the thyme sprigs

5. Cook for 5 mins in the pan then transfer to an ovenproof dish, cover with foil and cook for around 30mins

6. Tale foil of for 5 mins after half an hour, then mix in the parmesan and juice of half the lemon. Season

7. Serve with a crisp salad

Enjoy!

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