Baked Lemon Butter Chicken Risotto

Risotto rice 400 g
Onions, finely diced 100 g
Pumpkin, peeled and diced 500 g
Oil, olive 50 ml
Water, boiling 1.2 l
KNORR Concentrated Liquid Stock 1 kg 40 g

KNORR Concentrated Liquid Stock 1 kg

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Parmesan 50 g
Chopped Thyme 10 g
Butter 50 g

Risotto
- Combine the rice, onions, pumpkin, olive oil, water and KNORR Concentrated Liquid Stock in a large baking tray. Cover, place in the oven and cook for approx. 30 minutes at 160C.
- Once ready, remove from the oven and stir in the parmesan, chopped thyme and butter.
Lemon Butter Sauce
- Heat KNORR Chinese Lemon Sauce GF and lemon juice together in a pot and stir in the butter until combined with the sauce.
Chicken
- Drizzle oil on the chicken breast and roast in the oven for 35 minutes at 160C.
- Once cooked, pour the prepared Lemon Butter Sauce over the top.
Serving Suggestion
- Serve with steamed zucchini and a fresh bread roll.
Tip – Another popular vegetable for risotto is asparagus. It only takes 5 minutes to cook, so add towards the end of the cooking process.

Risotto cooked in a classic way can be tricky to make in aged care kitchens. This oven-cooked version is easy to prepare. Serve with tender chicken and tangy lemon butter sauce for a complete meal.