Baked Risotto
This flavorful one-pot chicken and vegetable rice bake is a delightful way to make use of leftover chicken and create a comforting meal. The combination of tender chicken, vibrant vegetables, and creamy risotto rice, all cooked together to perfection, makes for a tasty dish that is sure to please your taste buds. Enjoy the ease of preparation and the delicious aromas that will fill your kitchen as this dish bakes in the oven.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 50g/2oz arborio risotto rice
- ½ red pepper
- 1 spring onion
- 1 heaped tbsp frozen peas
- 2 small mushrooms
- 50g/2oz cooked leftover chicken
- 125-150ml boiling water
- large pinch stock
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Grease a lidded ovenproof dish with a little oil and pour in the rice. Add the red pepper, spring onion, peas, mushrooms and chicken and stir until well combined.
- Pour in the boiling water and add the stock powder or bouillon. Cover the dish with the lid.
- Transfer the dish to the oven and bake for 15 minutes, or until the rice is tender. Set aside to cool slightly before serving.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
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