Chicken & Vegetable Baked Risotto
Chicken & Vegetable Baked Risotto
Ingredients
Main
- 2 tbsp olive oil
- 4 chicken thigh fillets, cut into chunks
- 2 slices pancetta, cut into chunks
- 1 onion, chopped
- 1 zucchini, chopped
- 1 kumara, peeled and cubed
- 1 garlic clove, crushed
- 1 1/2 cups arborio rice
- 400g can diced tomatoes
- 3 tsp chicken powder stock
- Shaved parmesan
Instructions
- 1
Preheat oven to moderate, 180C. Lightly grease a 3-litre ovenproof dish.
- 2
Heat 1 tablespoon olive oil in a large frying pan on high. Chop 4 chicken thigh fillets into chunks and chop 2 slices pancetta. Cook in 2 batches for 2-3 minutes, until browned. Transfer to prepared dish.
- 3
Sauté 1 chopped onion, 1 chopped zucchini, 1 peeled and cubed kumara and 1 crushed garlic clove in the same pan for 3-4 mins. Add to chicken.
- 4
Heat another tablespoon of oil in the same pan on medium. Add 1 1/2 cups Arborio rice, stirring to coat in the oil. Transfer to dish and stir in 400g can diced tomatoes and 3 teaspoons chicken stock powder.
- 5
Add enough boiling water to just cover the rice and bake for 40-45 mins, stirring every 10 mins. Add extra boiling water if required. Season to taste. Serve topped with shaved parmesan.
40 min