Oven Baked Risotto

Oven Baked Risotto

Course: Italian Kitchen, Main Food Recipes
Servings

1

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

310

kcal

Ingredients

  • 1 large onion

  • 2 garlic cloves

  • 300g mushrooms

  • 500g chicken thigh fillets/breast

  • 320g arborio risotto

  • 900ml stock (made up with 2 vegetable/chicken stock cubes)

  • 100g asparagus tips

  • 100g spinach

  • 40g grated parmesan

  • Salt and pepper to season

Directions

  • Preheat oven to 180°C.
  • Fry the onions, chicken and garlic (in an ovenproof pot if you have one).
  • Once the chicken is almost cooked through add the mushrooms and fry for 2-3 mins.
  • Stir in the risotto then add the stock and season with salt and pepper.
  • Stir then put in the oven with a lid on for 25 mins.
  • Remove lid, stir in spinach and asparagus, put the lid back on and cook for another 10mins.
  • Sprinkle Parmesan on top to serve.