Recipe

Baked smoked chicken and spinach risotto

Fresh, healthy and wonderfully filling, this flavoursome smoked chicken and spinach risotto is easy to make and is full of tasty ingredients to satisfy a hungry family.

Aug 29, 2014 2:00pm
  • 10 mins preparation
  • 40 mins cooking
  • Serves 6
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Ingredients

Baked smoked chicken and spinach risotto
  • 3 cup (750ml) chicken or vegetable stock
  • 2 tablespoon oil
  • 2 leeks, rinsed, finely sliced
  • 1 cup (200g) arborio rice
  • 1/2 cup (125ml) dry white wine
  • 2 smoked chicken breast fillets, torn into thin strips
  • 150 gram bag baby spinach
  • 1/2 cup (40g) finely grated parmesan
  • 1/4 cup (35g) toasted slivered almonds

Method

Baked smoked chicken and spinach risotto
  • 1
    Preheat oven to 150°C (130°C fan-forced). Heat stock in a saucepan on medium until hot.
  • 2
    Heat oil in a saucepan on medium. Cook leek 5 minutes, until soft. Add rice; stir until well coated with oil and rice begins to crackle. Add wine, stirring continuously, until absorbed by rice. Add hot stock to saucepan, reserving 1/2 cup for later. Bring to the boil.
  • 3
    Transfer risotto mixture to an ovenproof dish. Cover. Bake 20 minutes.
  • 4
    Add smoked chicken, spinach and half of the parmesan; stir to combine. Bake further 15 minutes, until rice is cooked and liquid absorbed.
  • 5
    Stir in remaining stock, parmesan and almonds. Cover; set aside 5 minutes. then serve.

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