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Oven-baked creamy chicken risotto recipe
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Creamy white wine risotto with vegetables and crispy golden chicken - a gluten-free dinner winner!
Ingredients:
  • 1.6kg whole Chicken, cut into 8 pieces
  • 1 leek, trimmed, thinly sliced
  • 2 carrots, peeled, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 220g (1 cup) arborio rice
  • 80ml (1/3 cup) white wine
  • 500ml (2 cups) gluten-free salt-reduced chicken stock
  • 125ml (1/2 cup) pouring cream
  • 60g baby spinach, plus extra, to serve
  • Shaved parmesan, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced. In a large non-stick frying pan over medium-high heat, heat the oil. Pat dry the chicken skin with paper towel and season generously. Cook skin side down for 7 minutes until golden, then flip and cook for another 3 minutes. Transfer to a plate.
  • Adjust heat to medium. Combine leek, carrot, and garlic in the pan. Sauté, stirring occasionally, for 5 minutes until tender. Mix in the rice and cook for another minute. Pour in the wine and stir for 1 minute until absorbed. Gently add the stock and cream, season to taste, then transfer everything to a large roasting pan. Fold in the spinach.
  • Place the chicken pieces on top of the rice mixture and cover tightly with foil. Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes until the chicken is fully cooked. Let it stand for 5 minutes before serving, and sprinkle with shaved parmesan and extra baby spinach.

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