Baked chicken and herb risotto
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Easy
- November 2011

-
Serves 6
-
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: per serving
- Calories
- 585kcals
- Fat
- 21.2g (10.6g saturated)
- Protein
- 23.1g
- Carbohydrates
- 53.3g (2.5g sugars)
- Fibre
- 1.7g
- Salt
- 1.2g
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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
Method
- 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.
- 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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I love this recipe because… its delicios and italian. Like me!