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Risotto

Lemon Butter Sauce

Chicken

  • Oil 50 ml
  • 120g Chicken Breast, skin on 10 x
  1. 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.
  2. Lemon Butter Sauce

    • Heat KNORR Sakims Chinese Lemon Sauce and lemon juice together in a pot and stir in the butter until combined with the sauce.
  3. 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.
  4. 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.

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