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Baked smoked chicken and spinach risotto

Fresh, healthy and wonderfully filling, this flavoursome smoked chicken and spinach risotto is easy to make and is full of tasty ingredients to satisfy a hungry family.
Baked Smoked Chicken and Spinach RisottoAustralian Table
6
10M
40M
50M

Ingredients

Method

1.Preheat oven to 150°C (130°C fan-forced). Heat stock in a saucepan on medium until hot.
2.Heat oil in a saucepan on medium. Cook leek 5 minutes, until soft. Add rice; stir until well coated with oil and rice begins to crackle. Add wine, stirring continuously, until absorbed by rice. Add hot stock to saucepan, reserving 1/2 cup for later. Bring to the boil.
3.Transfer risotto mixture to an ovenproof dish. Cover. Bake 20 minutes.
4.Add smoked chicken, spinach and half of the parmesan; stir to combine. Bake further 15 minutes, until rice is cooked and liquid absorbed.
5.Stir in remaining stock, parmesan and almonds. Cover; set aside 5 minutes. then serve.

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