Preparation time is 15minutes
Cook time is 50minutes
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons extra virgin olive oil
- 2 rashers middle bacon rashers, rind removed, roughly chopped
- 2 leeks, trimmed, halved lengthways, thinly sliced
- 2 cloves garlic, crushed
- 100grams button mushrooms, roughly chopped
- 400grams chicken thigh fillets, cut into 1cm slices
- 2 cups Woolworths arborio rice
- 1L salt-reduced chicken stock
- 1 zucchini, chopped
- 120grams baby spinach leaves
- 40grams parmesan, finely grated
Nutrition per serving
2880kJ / 688Cal
2880 Kilojoules or 688 Calories
33% of daily energy intake*
Protein
37.0grams
Fat
21.0grams
Carbs
89.8grams
Sugars
7.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Get cosy with this oven-baked risotto recipe. Bursting with bacon, leek and mushrooms and topped with parmesan, this recipe is sure to become a family favourite.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced.
Step 2 of 4
Heat oil in a large frying pan over medium heat. Cook bacon, leek and garlic, stirring, for 5 minutes or until leek softens. Add mushrooms and chicken, and cook, stirring, for 5 minutes or until chicken starts to brown.
Step 3 of 4
Transfer chicken mixture into a 24 x 32cm (5cm deep) baking dish. Add rice and stock, then stir to combine. Bake, covered, for 15 minutes. Stir in zucchini and bake, covered, for 25 minutes or until rice is just tender and liquid has been absorbed.
Step 4 of 4
Stir in spinach and parmesan. Season with pepper. Serve sprinkled with extra parmesan.
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