Baked Lemon Butter Chicken Risotto
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.
Ingredients per serve
Baked Lemon Butter Chicken Risotto
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€7.33
Risotto
Risotto rice
/g
400.0 g
0%
Onions, finely diced
/g
100.0 g
0%
Pumpkin, peeled and diced
/g
500.0 g
0%
Oil, olive
/ml
50.0 ml
0%
Water, boiling
/l
1.2 l
0%
KNORR Concentrated Liquid Stock 1 kg
/g
40.0 g
0%
Parmesan
/g
50.0 g
0%
Chopped Thyme
/g
10.0 g
0%
Butter
/g
50.0 g
0%
Lemon Butter Sauce
KNORR Chinese Lemon Sauce GF 2kg
/g
500.0 g
0%
Lemon juice
/ml
20.0 ml
0%
Butter
/g
100.0 g
0%
Chicken
Oil
/ml
50.0 ml
0%
120g Chicken Breast, skin on
/x
10.0 x
0%
/
Risotto
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Risotto rice 400.0 g
-
Onions, finely diced 100.0 g
-
Pumpkin, peeled and diced 500.0 g
-
Oil, olive 50.0 ml
-
Water, boiling 1.2 l
-
Parmesan 50.0 g
-
Chopped Thyme 10.0 g
-
Butter 50.0 g
Lemon Butter Sauce
-
Lemon juice 20.0 ml
-
Butter 100.0 g
Chicken
-
Oil 50.0 ml
-
120g Chicken Breast, skin on 10.0 x
Preparation
-
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.
