Oven-cooked chicken and spinach risotto
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Time to make:
50 mins, prep 15 mins, cook 30-35 mins
$3.47 per serve
(at time of publication)
Full ingredients list:
- olive oil cooking spray
- 1 small onion, finely chopped
- 1 leek, trimmed, cleaned, finely sliced
- 400g chicken tenderloins (or breast fillets), cut into 2cm pieces
- 2 cups (440g) arborio rice
- 2 teaspoons chopped fresh thyme leaves
- 3 cups reduced-salt chicken stock
- 2 cups water
- 1 1/2 cups (60g) baby spinach
- 1/4 cup freshly grated parmesan
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Place a large ovenproof dish in oven to heat. Heat oil in a saucepan over medium heat. Add onion and leek. Cook for 5 minutes or until softened. Add chicken and cook for 2 minutes. Add rice and thyme. Cook, stirring, for 1 minute. Add stock and water. Bring to the boil.
Step 2 Carefully pour contents of saucepan into heated ovenproof dish. Cover tightly with foil or lid and bake in oven for 15 minutes.
Step 3 Remove from oven and stir contents. Cover and bake for a further 15 minutes. (The risotto is cooked when it is creamy and the grains of rice are tender. If there is too much liquid, return it to the oven, uncovered, for an extra 5 minutes.)
Step 4 Stir through spinach and parmesan. Season with freshly ground black pepper. Serve with salad or vegetables.
This tastes delicious served with a cherry tomato salad: halve cherry tomatoes, toss with fresh herbs of your choice and a bit of olive oil.
About this recipe
First published: May 2009