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Oven Baked Risotto

Oven Baked Risotto


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
Instructions:

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