Ingredients
- 2 tablespoons olive oil
- 500 grams skinless boneless chicken thigh (fillets, cut into 3cm pieces)
- 1 onion, finely diced (brown onion)
- 3 garlic cloves, finely chopped
- 250 grams mushrooms, sliced (Swiss Brown mushrooms)
- 440 grams dried Arborio rice (2 cups specified)
- 4 cups chicken stock (1 litre)
- 50 grams baby spinach leaves
- 1/2 cup parmesan, grated
- Lemon wedges, to serve
How to Make
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Step 1: Preheat oven to 160˚C fan-forced.
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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.
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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.
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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.
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Step 5: Toss through spinach and sprinkle with parmesan and serve with lemon wedges.
We hope you enjoy this recipe!
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