Oven-Baked Chicken & Mushroom Risotto

4
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In


"From our Saturday newspaper The Weekend West."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (611.6 g)
  • Calories 675.6
  • Total Fat - 38.5 g
  • Saturated Fat - 10.4 g
  • Cholesterol - 140.7 mg
  • Sodium - 1815.2 mg
  • Total Carbohydrate - 45.8 g
  • Dietary Fiber - 3.7 g
  • Sugars - 7.7 g
  • Protein - 35.5 g
  • Calcium - 257.5 mg
  • Iron - 2.9 mg
  • Vitamin C - 14.7 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 160˚C fan-forced.

Step 2

Heat 1 tablespoon of oil in a large ovenproof pan over medium-high heat and brown chicken in 2 batches and transfer to a plate and set aside.

Step 3

Heat remaining 1 tablespoon oil in the pan over medium heat and add onion and garlic and cook, stirring often, for 3-4 minutes until onion softens and then toss through mushrooms and cook for 1 minute.

Step 4

Stir in rice and cook, stirring, for 1-2 minutes or until rice is gloss and then add stock and return chicken to pan and stir to combine and bring to the boil and cover and bake for 25-30 minutes or until rice is just tender and liquid has almost been absorbed.

Step 5

Toss through spinach and sprinkle with parmesan and serve with lemon wedges.

Tips & Variations


No special items needed.

Related

Daily Inspiration

Delicious and it the risotto came out perfectly in the oven. I added a tad bit more of broth (after removing it from the oven) just to keep it from getting too thick. Loved that this cooks in one dish and it is full of delicious goodness with the chicken, spinach and parmesan cheese. A great entree! : )

(6 Apr 2021)