Baked Chicken, Lemon and Pea Risotto
Written in the past and copied here from My Sweet and Savory.
I love Tuesday nights when I cook with our Donna Hay group. Now, that I have cooked a number of her recipes, I feel confident, in them. Each one is good and easy to make, just right for me. The other members of the group reiterate this thought.
This week Gaye selected the baked chicken dish with a delicious risotto. I have never made risotto in the oven and was leery of the results, especially when I took the baking pan out to see what appeared to be almost all liquid. I mixed it and put it back in the oven for another ten minutes. It seemed somewhat watery but this time, when I mixed it together, it thickened up. Two more minutes with the chicken and peas and it was creamy and delicious.
What a wonderful combination this is. My husband thought the lemon was too strong but I think, if you like lemon, it will be just right. You can cut it down, if in doubt about the taste. I thought it was fine.
Of course, when I went to make it, I discovered I had no aborio rice and no fennel. I did get the rice but the store didn't have fennel. I stuck a red onion in since I love onions.
This is another winner which I would happily make again. Great choice, Gaye.