Oven-baked risotto with chicken, rocket & tomato
1 Preheat the oven to 200°C (180°C fan-forced).
2 Heat 1 tablespoon of the oil in a large frying pan or flameproof baking dish to medium-high heat; cook onion and garlic, stirring, for 5 minutes or until onion softens. Add rice; stir to coat in onion mixture. Stir in the wine and then chicken stock; bring to the boil.
3 Season the chicken with salt and freshly ground black pepper. Place chicken, in a single layer, on top of the rice mixture; cover. Transfer to oven; bake for 25 minutes or until rice is tender and chicken is cooked through. Stand, covered, for 5 minutes.
4 Combine tomatoes with remaining oil and season with salt and freshly ground pepper. Sprinkle tomatoes, rocket, parmesan and parsley over the risotto. Suitable to freeze at the end of step 3.
Test Kitchen tip
This recipe is best made close to serving.
Spiced lamb pilaf
SERVES 4 PREP + COOK TIME 40 MINUTES.
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