Baked Chicken Risotto Recipes

BAKED CHICKEN RISOTTO

Steps:

• Cut chicken in half lengthways, place in baking tray and roast for 40 minutes at 200 celcius.
• Remove chicken from tray. Add onion, celery, garlic, anchovies, wine, stock and rice. Mix well. Place chicken on top on rice mixture. Cover with foil and cook for 30 minutes longer.
• Remove chicken and divide to serve. Add butter and cream, stir well, season with salt and pepper.
• Serve with your choice of vegetables and garnish with parsley.

BAKED CHICKEN, BACON AND PEA RISOTTO

Steps:

• Preheat oven to 180ºC.
• In an ovenproof dish sauté onion in oil for a few minutes, add bacon and brown.
• Add crushed garlic and chicken thighs then stir until chicken has browned.
• Add rice and pour stock in slowly while stirring it all together, cover and put into oven.
• Cook for 35 minutes stirring once halfway through cooking.
• Remove from oven then add butter, parmesan and peas. Gently fold together until butter has melted.
• Season to taste, garnish with parsley and more parmesan.

OVEN-BAKED RISOTTO

Steps:

• Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.
• Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.