Baked Chicken, Mushroom and Leek Risotto
Recipe Serves 4 people
Ingredients
- 2 leek finely sliced
- 2 tbsp oil, olive extra virgin
- 500 g chicken, breast skin removed, diced (2 breasts)
- 200 g mushroom, common diced
- 200 g rice, arborio uncooked (1 cup)
- ⅓ cauliflower finely diced or grated to rice size
- 3 cup stock, chicken salt reduced
- 60 g cheese, parmesan grated (½ cup)
- parsley, flat leaf, fresh to serve
Instructions
- Preheat a fan forced oven to 180 degrees Celsius.
- Heat 1 tbsp oil in a large oven proof pan. Cook the chicken in the pan for 3-4 minutes or until cooked through. Set chicken aside on a plate with paper towel.
- Heat another 1 tbsp of oil in a large pan and add leek. Cook for 2-3 minute or until softened slightly.
- Add mushrooms and cook for another 3-4 minutes.
- Add the rice to the pan and stir in for 1 minute.
- Pour in the stock and add cauliflower and chicken to the pan. Stir the contents of the pan together, cover and bring to the boil.
- Transfer the pan into the oven and bake for 20 minutes or until the liquid has been absorbed. (Optional: cover with foil to lock in some moisture)
- Remove from the oven and stir through parmesan cheese. Serve with chopped parsley.
Tried this recipe?Let us know how it was!