Oven-baked Creamy Chicken Risotto
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Craving something light and healthy? We’ve found a recipe for your next dinner that is sure to tick all the boxes! Using a mouthwatering fusion of fresh veggies and crispy golden chicken, this easy Oven-baked Creamy Chicken Risotto only requires simple ingredients to recreate a classic Northern Italian dish in your own kitchen. It’s hearty, comforting, and perfect for keeping warm amid chilly nights. We bet you won’t be able to find a better risotto recipe than this!
Here are the ingredients you need:
1. A tbsp of olive oil
2. A whole chicken, cut into 8 pieces
3. A leek, trimmed, thinly sliced
4. Two carrots, peeled, thinly sliced
5. Two garlic cloves, thinly sliced
6. 220g of arborio rice
7. 80ml of white wine
8. 500ml of gluten-free salt-reduced chicken stock
9. 125ml of pouring cream
10. 60g of baby spinach, plus extra, to serve
11. Shaved parmesan to serve
Preheat your oven to 200C or 180C fan forced. Heat some oil in a large non-stick frying pan on medium-high heat. Pat down the chicken skin with a paper towel, then season well. Cook the chicken skin side down for approximately 7 minutes or until the skin has turned into a lovely golden brown shade. Turn and cook for another 3 minutes, then transfer to a plate.
Reduce your heat to medium and add your leek, carrot and garlic to the pan. Cook for around 5 minutes or until they have softened. Then, add your rice and cook, stirring for approximately a minute. Add the wine and cook again for another minute or until it’s absorbed. Finally, stir in both the stock and cream.
Transfer everything to a large roasting pan and add in the spinach. Arrange your chicken pieces on top, then cover the pan tightly with a sheet of foil. Bake for 30 minutes before removing the foil and baking for a further 10 to 15 minutes or until the chicken is cooked through.
Let the dish cool down for about 5 minutes, then top it all off with shaved parmesan cheese and extra baby spinach to serve. There you have it – a simple yet flavour-packed dish that's sure to impress. Give it a go tonight!
Source: Taste
Here are the ingredients you need:
1. A tbsp of olive oil
2. A whole chicken, cut into 8 pieces
3. A leek, trimmed, thinly sliced
4. Two carrots, peeled, thinly sliced
5. Two garlic cloves, thinly sliced
6. 220g of arborio rice
7. 80ml of white wine
8. 500ml of gluten-free salt-reduced chicken stock
9. 125ml of pouring cream
10. 60g of baby spinach, plus extra, to serve
11. Shaved parmesan to serve
Preheat your oven to 200C or 180C fan forced. Heat some oil in a large non-stick frying pan on medium-high heat. Pat down the chicken skin with a paper towel, then season well. Cook the chicken skin side down for approximately 7 minutes or until the skin has turned into a lovely golden brown shade. Turn and cook for another 3 minutes, then transfer to a plate.
Reduce your heat to medium and add your leek, carrot and garlic to the pan. Cook for around 5 minutes or until they have softened. Then, add your rice and cook, stirring for approximately a minute. Add the wine and cook again for another minute or until it’s absorbed. Finally, stir in both the stock and cream.
Transfer everything to a large roasting pan and add in the spinach. Arrange your chicken pieces on top, then cover the pan tightly with a sheet of foil. Bake for 30 minutes before removing the foil and baking for a further 10 to 15 minutes or until the chicken is cooked through.
Let the dish cool down for about 5 minutes, then top it all off with shaved parmesan cheese and extra baby spinach to serve. There you have it – a simple yet flavour-packed dish that's sure to impress. Give it a go tonight!
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