Baked chicken and herb risotto

  • Portion size: Serves 6
  • Takes 15 minutes to make, 40 minutes to cook
  • Difficulty: easy

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

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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
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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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  • Nutrition

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

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    Reviews

    danholmes

    I love this recipe because… its delicios and italian. Like me!

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