- 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
| - 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
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