Chicken and Mushroom Baked Risotto

Ingredients

Scaled for your household (4 portions) · original serves 4

• Olive oil1 AU tbsp
• Butter50 g
• Chicken300 g
  diced
• Mushrooms250 g
  sliced
• Brown onion1
  sliced
• Garlic cloves1
  crushed
• Risotto rice250 g
• Chicken stock800 ml
• Melting cheese blend250 g

Method

1. 1

   Set the oven to 180°C. Heat olive oil and butter in a large ovenproof pot. Brown the diced chicken, then stir in mushrooms, onion and garlic and cook until softened.

2. 2

   Add arborio rice and stock, bring to a boil and stir in the melting-cheese blend. Cover and bake for 30 minutes until the rice is tender and chicken cooked through.

3. 3

   Let the risotto stand briefly before serving.