The easy, no-stir chicken risotto that you bake in the oven. Mixing through the parmesan creates the perfect flavour balance in this one-pan family recipe.
Ingredients
300g frozen beans, broccoli and carrot mix
2 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1½ cup (300g) arborio rice
4 cups (1Ltr) salt-reduced chicken stock
2 (500g) chicken breast fillets, thickly sliced
½ cup frozen peas
25g Western Star Original Salted Butter, chopped
1 cup (125g) Perfect Italiano™ Extra Sharp Parmesan Grated
Method
Preheat the oven to 200°C / 180°C fan-forced. Remove frozen vegetables from freezer to thaw slightly
Heat half the oil in a large flameproof, ovenproof dish over medium-high heat. Add the chicken and cook for 3 minutes or until golden brown. Remove from pan
Heat remaining oil in dish. Add onion and garlic and cook, stirring, for 3-4 minutes or until softened. Add rice and cook, stirring, for 1 minute
Add stock and bring to the boil. Cover. Transfer to oven. Bake for 15 minutes. Remove from oven. Stir in vegetable mix and peas. Bake, uncovered, for 10 minutes or until rice is tender and liquid absorbed
Stir in butter and ¾ cup (100 g) of the parmesan until melted and combined. Return chicken to the pan. Scatter with remaining parmesan and return to oven to cook for 5 minutes or until cheese has melted
