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Oven-baked chicken risotto
Oven-baked chicken risotto
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Simplify weeknight dinner with flavorful oven-baked chicken risotto that pleases both parents and kids.
Ingredients:
  • 27.30 gm olive oil
  • 1 large brown onion, chopped
  • 300.00 gm arborio rice
  • 765.00 gm salt reduced chicken style liquid stock
  • 800g butternut pumpkin, cut into 2cm cubes
  • 500g chicken breast
  • 250.00 ml frozen peas
  • Baby rocket, to serve
  • Shaved parmesan cheese, to serve
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. In a large flameproof, ovenproof dish, heat 1 tablespoon of oil over medium-high heat. Add onion and garlic, and cook for about 3 minutes until softened. Stir in the rice and cook for an additional minute.
  • Combine stock and 1 cup of cold water in a pot and bring to a boil. Add pumpkin, cover, and transfer to the oven. Bake for 20 to 25 minutes, stirring halfway through cooking, until the pumpkin is tender and liquid is absorbed.
  • Heat the remaining oil in a frying pan until sizzling. Sear the chicken for about 5 minutes on each side until beautifully browned and fully cooked. Place on a plate, cover, and let it rest for 5 minutes before thinly slicing.
  • Stir in the peas into the rice mixture, cover, and let sit for 2 minutes until the peas are heated through.

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