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Recipe

Chicken and vegetable baked risotto

A simple and flavoursome baked risotto that the whole family will love.

Mar 31, 2009 1:00pm
  • 10 mins preparation
  • 1 hr cooking
  • Serves 4
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Ingredients

Chicken and vegetable baked risotto
  • 1 tablespoon olive oil
  • 4 chicken thigh fillets
  • 2 slices pancetta
  • 1 chopped zucchini
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 1/2 cup arborio rice
  • 400 gram can diced tomatoes
  • 3 teaspoon chicken stock powder
  • shaved parmesan, to serve

Method

Chicken and vegetable baked risotto
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a 3-litre ovenproof dish. Heat olive oil in a large frying pan on high.
  • 2
    Chop chicken into chunks and chop pancetta. Cook in 2 batches for 2-3 minutes, until browned. Transfer to prepared dish. Sauté onion, zucchini, kumara and garlic in the same pan for 3-4 minutes. Add to chicken. Heat another tablespoon of oil in the same pan on medium.
  • 3
    Add rice, stirring to coat in the oil. Transfer to dish and stir in a diced tomatoes and chicken stock powder. Add enough boiling water to just cover the rice and bake for 40-45 minutes, stirring every 10 minutes. Add extra boiling water if required. Season to taste.
  • 4
    Serve topped with shaved parmesan.

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