Mushrooms Recipe

Oven-baked Chicken & Mushroom Risotto

Oven-Baked Chicken & Mushroom Risotto

May 31, 2016

Oven-Baked Chicken & Mushroom Risotto 0 5 0

Australian MushroomsBy Australian Mushrooms  , ,   , , , ,   ,   , , , , ,

  • Prep 15 mins
  • Cook 45 mins
  • 15 mins

    45 mins

    1 hr

  • Serve Serves 4
Oven-baked Chicken & Mushroom Risotto

Ingredients

2 tablespoons olive oil

500g chicken thigh fillets, cut into 3cm pieces

1 brown onion, finely diced

3 garlic cloves, finely chopped

250g Swiss Brown mushrooms, sliced

2 cups Arborio rice

4 cups chicken stock

50g baby spinach leaves

½ cup grated parmesan

Lemon wedges, to serve

Directions

1Preheat oven to 160˚C fan-forced. Heat 1 tbs oil in a large ovenproof pan over medium-high heat. Brown chicken in 2 batches. Transfer to a plate. Set aside.

2Heat remaining 1 tbs oil in the pan over medium heat. Add onion and garlic. Cook, stirring often, for 3-4 minutes until onion softens. Toss through mushrooms. Cook for 1 minute.

3Stir in rice. Cook, stirring, for 1-2 minutes or until rice is glossy. Add stock and return chicken to pan. Stir to combine and bring to the boil. Cover and bake for 25-30 minutes or until rice is just tender and liquid has almost been absorbed. Toss through spinach. Sprinkle with parmesan. Serve with lemon wedges.

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