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Chicken and vegetable baked risotto
Chicken and vegetable baked risotto
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Irresistible risotto that keeps them coming back for more.
Ingredients:
  • 36.40 gm olive oil
  • 4 chicken thigh fillets, cut into chunks
  • 2 slices pancetta, cut into chunks
  • 1 zucchini, chopped
  • 1 kumara, peeled and cubed
  • 1 garlic clove, crushed
  • 300.00 gm arborio rice
  • 400g can diced tomatoes
  • 3 tsp chicken powder stock
  • Shaved parmesan
Instructions:
  • Preheat the oven to a moderate 180C and lightly grease a 3-litre ovenproof dish.
  • In a large frying pan over high heat, heat up 1 tablespoon of olive oil. Cut 4 chicken thigh fillets into chunks and 2 slices of pancetta into pieces. Cook in two separate batches for 2-3 minutes until they turn browned. Then, transfer to a pre-prepared dish.
  • In a hot pan, cook 1 chopped onion, 1 chopped zucchini, 1 peeled and cubed kumara, and 1 crushed garlic clove until tender, about 3-4 minutes. Transfer to the chicken.
  • In the same pan, heat another generous drizzle of oil over medium heat. Add 1 1/2 cups of Arborio rice, stirring to ensure every grain is coated in the flavorful oil. Transfer the rice to a dish and gently mix in a 400g can of diced tomatoes and 3 teaspoons of chicken stock powder for a burst of rich and savory flavors.
  • Pour enough boiling water to barely cover the rice. Bake for 40-45 minutes, stirring every 10 minutes. Add more boiling water as needed. Season to your liking and serve with a sprinkle of shaved parmesan on top.

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