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Baked chicken risotto with rosemary gremolata
Baked chicken risotto with rosemary gremolata
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Effortless baked chicken risotto with flavorful rosemary gremolata: a delicious and healthy weeknight meal.
Ingredients:
  • 765.00 gm chicken style liquid stock
  • 2 x 250g chicken breast fillets, halved
  • 25g butter
  • 1 medium brown onion, finely chopped
  • 300.00 gm arborio rice
  • 2 garlic cloves, finely chopped
  • 400g can cherry tomatoes
  • 2 small zucchini, sliced into ribbons
  • 82.50 ml finely grated parmesan
  • 40.00 ml finely chopped fresh rosemary
  • 1 tsp finely grated lemon rind
Instructions:
  • Preheat your oven to 180C (160C fan-forced).
  • In a saucepan over high heat, bring 1 1/2 cups of water and stock to a boil. Add chicken, cover, reduce heat to low, and simmer for 2 minutes. Remove from heat, cover, and let stand for 5 minutes until fully cooked. Transfer chicken to a plate, set aside to cool for 5 minutes, then shred. Reserve the stock for later use.
  • In a large, heavy-based casserole dish, melt the butter over medium-high heat. Sauté the onion until softened, about 3 to 4 minutes. Add the rice and half of the garlic, cook and stir for 1 minute.
  • Pour the warm stock over the rice, then mix in the tomato and stir well. Cover with foil and bake for 20 minutes. Remove from the oven, stir, and place zucchini slices on top of the risotto. Gently push the zucchini into the rice using tongs. Bake, uncovered, for an additional 8 to 10 minutes until the liquid is absorbed and the rice is tender.
  • Fold tender chicken and tangy parmesan into creamy risotto. Mix aromatic rosemary, zesty lemon rind, and the rest of the garlic in a bowl. Sprinkle the flavorful rosemary gremolata over the risotto before serving.

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