Oven-Baked Chicken and Vegetable Risotto

Ingredients

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

• Frozen mixed veg300 g
  broccoli and carrot mix
• Olive oil2 AU tbsp
• Brown onion1
  finely chopped
• Garlic cloves2
  crushed
• Risotto rice300 g
• Chicken stock1 l
• Chicken breast500 g
  thickly sliced
• Frozen peas½ cup
• Butter25 g
  chopped
• Parmesan125 g

Method

1. 1

   Preheat to 200°C, or 180°C fan forced. Let the frozen vegetable mix thaw slightly.

2. 2

   In a flameproof oven dish, heat half the oil and brown the sliced chicken for about 3 minutes. Lift it out.

3. 3

   Add the remaining oil, onion and garlic; stir for 3–4 minutes. Stir in the rice for 1 minute, pour in the stock and bring to a boil.

4. 4

   Cover and bake for 15 minutes. Stir in the mixed vegetables and peas, then bake uncovered for about 10 minutes until the rice is tender and the stock has absorbed.

5. 5

   Stir through the butter and 100 g of the parmesan. Return the chicken, scatter over the remaining parmesan and bake for about 5 minutes, until the chicken is cooked through and the cheese melts.