Baking your risotto in the oven is a lot easier than standing over the saucepan, making it perfect for busy weeknight dinners. This one is packed with chicken, rocket and tomato to create a truly satisfying meal for the family. The handy one pot meal means less washing up too. Hands up whose on dishes tonight!
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Ingredients
Method
1.Preheat oven to 180°C/350°F.
2.Heat oil in a shallow 3-litre (12-cup) flameproof baking dish over medium-high heat; cook onion and garlic, stirring, for 5 minutes or until onion softens. Add rice; stir to coat in onion mixture. Stir in wine and stock; bring to the boil.
3.Place chicken, in a single layer, on top of the rice mixture;
cover. Transfer to oven; bake for 25 minutes or until rice is tender and chicken is cooked through. Remove chicken from pan; stand for 5 minutes.
4.Stir rocket, tomato and a third of the parmesan into risotto. Serve risotto with chicken, sprinkled with remaining parmesan and parsley.
We used a semillon-style wine, but you can use your favourite dry white wine. This recipe is best made close to serving.
Serving suggestion Serve with steamed green beans or asparagus.
Note
