Oven Baked Chicken Risotto
BY:
Pip
PUBLISHED:
UPDATED:
A no -fuss weekday dinner, baked to take the work out of the risotto
10 mins
45 mins
577 kcals
serves 4
OVEN BAKED CHICKEN RISOTTO
This is a nice simple recipe which has that real comfort-food factor.
Oven Baked Chicken Risotto
- Total Time: 55 minutes
- Yield: 4 1x
Description
A no-fuss weekday dinner, baked to take the work out of the risotto!
Syn-free
Ingredients
Scale
- 250 g cherry tomatoes
- 1 red onion (chopped)
- 2 garlic cloves (finely chopped)
- Frylight
- 300 g risotto rice
- 4 skinless chicken breasts (or 6 chicken thigh fillets, any fat removed chopped into chunks)
- 1 tbsp fresh rosemary (finely chopped)
- peas- fresh or frozen
- 1 litre chicken stock
- pinch saffron (optional)
- salt and freshly ground pepper
Instructions
- Heat oven to 200°C
- Spray a deep non-stick casserole/oven dish with Frylight
- Place the cherry tomatoes, garlic and red onion into the dish and roast in the oven for 20 minutes
- Remove the dish from the oven and crush the tomatoes using a potato masher.
- add the rice, chicken, rosemary, stock, peas and saffron (if using).
- Season well, stir and return to the oven for a further 20-30 minutes, or until all the liquid is absorbed
- serve with the peas
- Prep Time: 10 minutes
- Cook Time: 45 minutes
The recipe for Oven Baked Chicken Risotto is my kids’ favorite and therefore I try to make it more nutrition-packed and yummy. I opt for ghee always for cooking it as ghee adds beautiful flavor, baking safety, and ghee nutritional power. Ghee is a healthy butter substitute too. You can always use ghee safely for baking recipes for its gigh smoke point. Try it.
To know more : https://milkio.co.nz/butter-substitute/