Baked Risotto with Chicken and Asparagus

 
 

Preheat oven to 180c.
Heat 1 tablespoon of oil in a large flameproof casserole dish or pan over high heat.
Add the chicken and cook, stirring frequently, for 3-4 minutes, or until golden brown.
Remove from pan and set aside.
Add remaining oil and the onion to the casserole and cook, stirring occasionally for 5 minutes, or until the onion is soft.
Add garlic and lemon zest and cook, stirring, for 30 seconds.
Add rice and stir to coat in the oil.
Add stock and bring to the boil, stirring occasionally.
Cover the dish with lid and place in the oven for 15 minutes.
Add asparagus and return the chicken to the pan.
Bake for a further 3-4 minutes, or until the asparagus is bright green and just tender.
Stir in parmesan and season with salt and pepper.

Serves 3-4 (Double quantities for large families or big appetites)

Serving suggestion: For extra vegetables, add some chopped and seasoned baked pumpkin and fresh spinach leaves. Stir through before serving.

 

2 tablespoons olive oil
500g boneless chicken breasts, cut into 2cm cubes
1 onion, finely chopped
1 garlic clove, crushed
1 teaspoon finely grated lemon zest
250g arborio rice
700ml chicken stock
175g asparagus, sliced
35g (1/3 cup) grated parmesan cheese, plus extra to serve
sea salt
freshly ground black pepper