Baked chicken and herb risotto

Baked chicken and herb risotto
  • Serves icon Serves 6
  • Time icon Takes 15 minutes to make, 40 minutes to cook

This no-stir risotto is a perfect midweek meal. Simply throw the ingredients into a pan and bake in the oven.

Nutrition: For 6 servings

Calories
585kcals
Fat
21.2g (10.6g saturated)
Protein
23.1g
Carbohydrates
53.3g (2.5g sugars)
Fibre
1.7g
Salt
1.2g
Calories
585kcals
Fat
21.2g (10.6g saturated)
Protein
23.1g
Carbohydrates
53.3g (2.5g sugars)
Fibre
1.7g
Salt
1.2g

Ingredients

  • 2 tbsp olive oil
  • Knob of butter
  • 1 large onion, roughly chopped
  • 400g risotto rice
  • 100g kale, shredded
  • 2 garlic cloves, chopped
  • 175ml dry white wine
  • 1.4 litres good quality chicken stock, hot
  • 4 free-range skinless, boneless chicken thighs
  • Grated zest and juice of 1 lemon
  • 100g Parmesan, finely grated
  • 100ml double cream
  • Small bunch of fresh thyme, leaves stripped
  • Large bunch of fresh flatleaf parsley, chopped
  • Small bunch of fresh tarragon, chopped

Method

  1. Preheat the oven to 180°C/fan160°C/gas 4. In a casserole, heat the oil and butter, add the onion and soften over a low-medium heat, stirring, for 8-10 minutes. Add the rice, kale and garlic and cook for 2 minutes. Increase the heat, add the wine, bubble until absorbed, then pour in the stock. Slice the chicken, stir into the pan and season.
  2. Cover, then cook for 30-35 minutes until the rice is tender and the chicken is cooked. Add the lemon zest, lemon juice, Parmesan and cream. Gently stir in the herbs, check the seasoning, then serve.

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