Name: Chicken and vegetable baked risotto
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 4 chicken thigh fillets; 2 slices pancetta; 1 chopped zucchini; 1 onion, chopped; 1 clove garlic, crushed; 1 1/2 cup arborio rice; 400 gram can diced tomatoes; 3 teaspoon chicken stock powder; shaved parmesan, to serve

Chicken and vegetable baked risotto

A simple and flavoursome baked risotto that the whole family will love.

Serves 4

Prep

10M

Cook

Total

1H 10M

Ingredients

1 tablespoon olive oil

4 chicken thigh fillets

2 slices pancetta

1 chopped zucchini

1 onion, chopped

1 clove garlic, crushed

1 1/2 cup arborio rice

400 gram can diced tomatoes

3 teaspoon chicken stock powder

shaved parmesan, to serve

Method

1.Preheat oven to moderate, 180°C. Lightly grease a 3-litre ovenproof dish. Heat olive oil in a large frying pan on high.

2.Chop chicken into chunks and chop pancetta. Cook in 2 batches for 2-3 minutes, until browned. Transfer to prepared dish. Sauté onion, zucchini, kumara and garlic in the same pan for 3-4 minutes. Add to chicken. Heat another tablespoon of oil in the same pan on medium.

3.Add rice, stirring to coat in the oil. Transfer to dish and stir in a diced tomatoes and chicken stock powder. Add enough boiling water to just cover the rice and bake for 40-45 minutes, stirring every 10 minutes. Add extra boiling water if required. Season to taste.

4.Serve topped with shaved parmesan.

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