Oven-Baked Chicken & Mushroom Risotto
Recipe: #36617
March 13, 2021
"From our Saturday newspaper The Weekend West."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
You'll Also Love
