Chicken and vegetable baked risotto
A simple and flavoursome baked risotto that the whole family will love.
- 10 mins preparation
- 1 hr cooking
- Serves 4
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Ingredients
Chicken and vegetable baked risotto
- 1 tablespoon olive oil
- 4 chicken thigh fillets
- 2 slices pancetta
- 1 chopped zucchini
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 1/2 cup arborio rice
- 400 gram can diced tomatoes
- 3 teaspoon chicken stock powder
- shaved parmesan, to serve
Method
Chicken and vegetable baked risotto
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1Preheat oven to moderate, 180°C. Lightly grease a 3-litre ovenproof dish. Heat olive oil in a large frying pan on high.
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2Chop chicken into chunks and chop pancetta. Cook in 2 batches for 2-3 minutes, until browned. Transfer to prepared dish. Sauté onion, zucchini, kumara and garlic in the same pan for 3-4 minutes. Add to chicken. Heat another tablespoon of oil in the same pan on medium.
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3Add rice, stirring to coat in the oil. Transfer to dish and stir in a diced tomatoes and chicken stock powder. Add enough boiling water to just cover the rice and bake for 40-45 minutes, stirring every 10 minutes. Add extra boiling water if required. Season to taste.
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4Serve topped with shaved parmesan.
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