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Chicken risotto cake
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Make delicious peas-filled potato wedges with a crispy golden exterior, perfect for meal prepping or a quick family lunch.
Ingredients:
  • Olive oil, to grease
  • 27.30 gm olive oil
  • 1 single chicken breast fillet
  • 1L (4 cups) chicken style liquid stock (see note)
  • 20g butter
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 330g (1 1/2 cups) arborio rice
  • 125ml (1/2 cup) white wine
  • 230g (1 1/2 cups) frozen peas
  • 80ml (1/3 cup) pouring cream
  • 40g (1/2 cup) finely grated parmesan
  • 3 eggs, lightly whisked
Instructions:
  • Preheat the oven to 160°C. Grease a 24cm springform pan with oil and line the base with non-stick baking paper.
  • In a non-stick frying pan over medium-high heat, heat 2 teaspoons of oil. Cook the chicken for 4 minutes on each side or until fully cooked. Allow it to cool slightly before shredding.
  • 1. Bring the stock to a boil, then reduce heat to simmer. In a separate pan, heat oil and butter over medium heat. Add onion and garlic, cook until soft. Add rice, cook until glassy. Pour in wine, cook until mostly evaporated. 2. Add a ladleful of simmering stock to rice, stir constantly until absorbed. Repeat process, stirring and adding more stock until rice is firm yet tender and risotto is creamy. 3. Remove from heat, stir in chicken, peas, cream, and half of the parmesan. Let cool for 10 minutes before serving.
  • Mix the egg into the risotto, then transfer the mixture into the prepared pan. Top with the remaining parmesan and bake for 35-40 minutes, or until set.

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