Instructions

1. Preheat the oven to 200(degree)C (400(degree)F). Heat a frying pan over high heat. Add the oil and chicken and cook for 3 minutes on each side or until well browned. Set aside.
2. Add the leeks and zest to the pan and cook for 5 minutes or until the leeks are golden. Place the leek mixture, rice and stock in a baking dish. Cover tightly with a lid or aluminium foil and bake for 20 minutes. Add the chicken and peas to the risotto, cover tightly and bake for a further 20 minutes. The risotto will be quite liquid.
3. Stir the lemon juice, parmesan, mint, pepper and salt through the risotto. Stir for 2 minutes to thicken the risotto and serve.
4. Use 1 ½ cups of freshly shelled peas if you prefer.