Baked Chicken, Pea & Spinach Risotto

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9 Ingredients

Number of servings

1tablespoons extra virgin olive oil
100grams shortcut bacon, diced
1 brown onion, finely chopped
500grams Woolworths RSPCA approved diced chicken breast
1 1/2 cups arborio rice
1L salt-reduced chicken stock
3/4 cup Macro Organic frozen peas
60grams baby spinach leaves
20grams parmesan, finely grated

Nutrition per serving

28% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This easy-to-make baked chicken risotto is big on flavour. Finish it off with bacon, baby spinach and parmesan for the ultimate family-friendly meal.

Method

Step 1 of 4

Preheat oven to 200°C/180°C fan-forced. Heat oil in a large round ovenproof cast iron saucepan over medium-high heat. Add bacon and cook for 5 minutes, stirring, or until golden. Transfer to a paper towel-lined plate.

Step 2 of 4

Add onion to pan and cook for 3 minutes, stirring, or until softened. Add chicken and cook for 4 minutes, stirring, or until golden. Add rice and stir for 2 minutes or until coated. Add stock and half of the bacon to the pan. Bring to the boil.

Step 3 of 4

Cover with lid and bake for 20 minutes or until rice is almost tender. Remove lid and stir in peas, half of the spinach and three-quarters of the parmesan. Cover with lid and bake for a further 5 minutes or until peas are cooked and spinach has wilted.

Step 4 of 4

Top risotto with remaining bacon, spinach and parmesan. Serve seasoned with pepper.