Oven-Baked Chicken and Mushroom Risotto

Recipe By:

Australian Mushrooms

australianmushrooms.com.au [1]

Prep Time:

15 minutes

Cook Time:

45 minutes

Serves:

This baked chicken mushroom risotto recipe is an easy one pan dinner idea that will satisfy fusser eaters. Use chicken thigh fillets to create this authentic Italian risotto recipe that you can use for dinner parties or for weekend dinners. Serve your risotto with melted cheese for added flavour.

Ingredients

2 tablespoons olive oil
500g chicken thigh fillets, cut into 3cm pieces
1 brown onion, finely diced
3 garlic cloves, finely chopped
250g Swiss Brown mushrooms, sliced
2 cups Arborio rice
4 cups chicken stock
50g baby spinach leaves
1/2 cup grated parmesan
Lemon wedges, to serve

Method

Preheat oven to 160°C fan-forced. Heat 1 tbs oil in a large ovenproof pan over medium-high heat. Brown chicken in 2 batches. Transfer to a plate. Set aside
Heat remaining 1 tbs oil in the pan over medium heat. Add onion and garlic. Cook, stirring often, for 3-4 minutes until onion softens. Toss through mushrooms. Cook for 1 minute
Stir in rice. Cook, stirring, for 1-2 minutes or until rice is glossy. Add stock and return chicken to pan. Stir to combine and bring to the boil. Cover and bake for 25-30minutes or until rice is just tender and liquid has almost been absorbed. Toss through spinach. Sprinkle with parmesan. Serve with lemon wedges