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Oven-baked chicken risotto (gluten-free)
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Ingredients:
  • 50g unsalted butter
  • 1 large onion, finely chopped
  • 2 chicken breast fillets, cut into 2cm cubes
  • 440g rice
  • 60ml white wine
  • 1.25L (5 cups) chicken style liquid stock
  • 50g parmesan
  • 100g marinated roasted capsicum*, drained, thickly sliced
  • 40.00 ml chopped fresh basil, plus extra shredded basil to garnish
  • 500.00 ml baby spinach leaves
  • Olive oil, to drizzle
Instructions:
  • Preheat your oven to 170°C and warm up a 5-litre ovenproof dish inside.
  • In a saucepan, gently melt the butter, then sauté the onion until soft. Add the chicken and cook until it begins to brown. Stir in the rice for 1 minute. Pour in the wine and stock, bring it to a boil, then transfer everything into a preheated dish. Cover tightly and bake for 15 minutes. Give it a good stir, cover, and bake for another 15 minutes until all liquid is absorbed. If needed, uncover and bake for an additional 5 minutes.
  • Garnish with parmesan, capsicum, and basil; season with salt and pepper. Serve by dividing the spinach among 4 plates, topping with risotto, and finishing off with extra parmesan, basil, and a drizzle of olive oil.

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