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Rainbow risotto
Rainbow risotto
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Try our vibrant Rainbow Risotto for a quick and nutritious meal.
Ingredients:
  • 18.20 gm olive oil
  • 150g onion
  • 120g carrot
  • 120g zucchini
  • 150g squash
  • 250.00 gm arborio rice
  • 510.00 gm salt reduced chicken style liquid stock
  • 1/2 large barbecued chicken, skin and bones removed, meat shredded
  • 62.50 ml small fresh basil leaves, to serve
Instructions:
  • Preheat the oven to 180°C/160°C fan-forced. Heat half of the oil in a heavy flameproof casserole dish over medium heat. Sauté the onion, garlic, carrot, zucchini, and squash for about 5 minutes until softened.
  • - Add the rice and stir until it's nicely coated. - Pour in the stock and 1 cup of cold water, then stir well to combine everything. - Bring the mixture to a vigorous boil. - Cover the dish with foil and transfer it to the oven. - Bake for about 15 minutes, or until the liquid is almost absorbed. - Remove from the oven, then gently fold in the chicken. - Cover the dish again and bake for an additional 5 to 7 minutes.
  • Take out of the oven and let it rest, covered, for 5 minutes. Uncover by removing the foil and garnish with fresh basil leaves before serving.

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