Name: OVEN-BAKED CHICKEN & MUSHROOM RISOTTO
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g Swiss Brown mushrooms, sliced; 500 g 500g chicken thigh fillets, cut into 3cm pieces; 2 tbsp Olive oil; 1 Brown onion, finely diced; 3 Garlic cloves, finely chopped; 2 cups Arborio rice; 4 cups Chicken stock; 50 g Baby spinach leaves; ½ cup Grated parmesan; Lemon wedges, to serve

OVEN-BAKED CHICKEN & MUSHROOM RISOTTO

Yields4 Servings

Cook Time45 mins

250 g Swiss Brown mushrooms, sliced

500 g 500g chicken thigh fillets, cut into 3cm pieces

2 tbsp Olive oil

1 Brown onion, finely diced

3 Garlic cloves, finely chopped

2 cups Arborio rice

4 cups Chicken stock

50 g Baby spinach leaves

½ cup Grated parmesan

Lemon wedges, to serve

1

Preheat oven to 160˚C fan-forced. Heat 1 tbs oil in a large ovenproof pan over medium-high heat. Brown chicken in 2 batches. Transfer to a plate. Set aside.

2

Heat remaining 1 tbs oil in the pan over medium heat. Add onion and garlic. Cook, stirring often, for 3-4 minutes until onion softens. Toss through mushrooms. Cook for 1 minute.

3

Stir in rice. Cook, stirring, for 1-2 minutes or until rice is glossy. Add stock and return chicken to pan. Stir to combine and bring to the boil. Cover and bake for 25-30 minutes or until rice is just tender and liquid has almost been absorbed. Toss through spinach. Sprinkle with parmesan. Serve with lemon wedges.

Ingredients