Oven-Baked Chicken and Mushroom Risotto
Prep:  15 minutes
Cook:  45 minutes
Serves:  4
Average: 4.6 (7 votes)
Difficulty:
Cuisine:
Saved:
Italian
840
Recipe by: Australian Mushrooms
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.
Credit: Whisk Media Group
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Oven-Baked Chicken and Mushroom Risotto
Ingredients:
Method:
  1. 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
  2. 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
  3. 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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Risotto
Sharon
7 years 5 months ago
Super easy and can get on and do other things rather than stir! I substituted 1/2 cup of white wine in stock and stirred the cheese through completed risotto plus some on top.

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