Baked chicken and herb risotto

Name: Baked chicken and herb risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 6
Cuisine: Italian recipes
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

Easy
November 2011

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: 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

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

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.

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.