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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Oven Baked Chicken Risotto

4.0

250 g cherry tomatoes

1 red onion (chopped)

2 garlic cloves (finely chopped)

Frylight

300 g risotto rice

4 skinless chicken breasts (or 6 chicken thigh fillets, any fat removed chopped into chunks)

1 tbsp fresh rosemary (finely chopped)

Peas- fresh or frozen

1 litre chicken stock

Pinch saffron (optional)

Salt and freshly ground pepper

Heat oven to 200°C
Spray a deep non-stick casserole/oven dish with Frylight
Place the cherry tomatoes, garlic and red onion into the dish and roast in the oven for 20 minutes
Remove the dish from the oven and crush the tomatoes using a potato masher.
Add the rice, chicken, rosemary, stock, peas and saffron (if using).
Season well, stir and return to the oven for a further 20-30 minutes, or until all the liquid is absorbed
Serve with the peas

Course🍽️Main Course

Diets🥩Carnivore...

Category🍚Risotto

Cuisine🇮🇹Italian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 129 weeks ago

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