Recipes Oven baked tomato and chicken risotto

Recipes Oven baked tomato and chicken risotto

Recipes Oven baked tomato and chicken risotto

Recipes Oven baked tomato and chicken risotto Accomplish this easy and delicious chicken risotto : it’s baked in the oven therefore that you simply do not have to spend time mixing. Oven baked tomato and chicken risotto

Ingredients

  • one tablespoon essential olive oil
  • 1 brownish onion, finely cut
  • 100g cash, sliced up
  • 500g chicken thigh fillets, thinly sliced
  • 2 garlic cloves, smashed
  • one teaspoon lemon zeal
  • 1 tea spoon finely chopped clean rosemary
  • 1/2 teaspoon dried chilli flakes (optional)
  • 2 cups Arborio grain
  • two tablespoons tomato insert
  • 1L (4 cups) Massel chicken style liquid share
  • Parmesan, in order to serve (optional)

Method

  • Step 1 Preset the oven to 180C/160C fan forced. Temperature the oil within a large flameproof, ovenproof dish more than medium heat. Prepare the onion and bacon for two minutes. Add the particular chicken and prepare, stirring, for3-4minutes. Include garlic, lemon zeal, rosemary and chilli, if using, and cook for the further 2 mins.
  • Step two Include the rice and cook, stirring, intended for 1 minute. Blend the tomato insert and Massel chicken style liquid share in a container. Pour over grain. Bake, covered, intended for 35 minutes or even until rice is definitely just tender and liquid has nearly been absorbed. Mix through parmesan, when desired.