Baked tomato and chicken risotto

Name: Baked tomato and chicken risotto
Cuisine: European, Mediterranean
Ingredients: 1tbsp olive oil; 1tbsp butter; 1 onion, finely diced; 2 cloves garlic, crushed; 300g arborio rice; 1 tin chopped tomatoes; 1 litre chicken stock; 1 cooked chicken breast, shredded; 4tbsp finely grated Parmesan; 2tbsp flat leaf parsley or marjoram, roughly chopped; Salt and black pepper

5 steps

I’ve spent years stirring risotto, standing at the cooker, but I now know that popping it in the oven to bake gives good results too. This is one of my favourite one-pot dinners and takes less than half an hour to make. I use a little leftover cooked chicken from a Sunday roast, along with 500ml home-made chicken stock. I sometimes add some fried chorizo pieces to make this more of a paella. You can add any finely chopped vegetables such as celery or leek while you are frying the onion. A squeeze of fresh lemon juice brings the flavours to life. I will admit this is, of course, not a traditional Italian risotto, but rather a hybrid risotto that has adapted to suit our lifestyle. And it tastes great.

Updated at: Thu, 17 Aug 2023 11:29:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories2258 kcal (113%)

Total Fat67.6 g (97%)

Carbs299 g (115%)

Sugars32.2 g (36%)

Protein104.8 g (210%)

Sodium3201.1 mg (160%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 Tbspolive oil

1 Tbspbutter

1tin chopped tomatoes

1 litrechicken stock

1chicken breast

cooked, shredded

4 TbspParmesan

finely grated

2 Tbspflat leaf parsley

or marjoram, roughly chopped

salt

black pepper

Instructions

Step 1

Preheat your oven to 180 degrees, or equivalent.

Step 2

Melt the butter and oil in a wide oven-proof pan. Saute the onion for five minutes before adding the garlic. Move this around the pan for a few minutes so it doesn’t burn.

Step 3

Pour in the rice and stir to coat it well. Leave to cook for a minute before stirring again as you pour in the stock and tinned tomatoes. Season well with salt and pepper then fold through the shredded chicken. Place the lid on and cook the risotto in the oven for 20 minutes.

Step 4

Remove from the oven and stir well. Return the pan to the oven with the lid on for another 10 minutes. Most of the liquid will have been absorbed by the rice.

Step 5

Fold through the grated Parmesan and any herbs you have. Put the lid back on for a few minutes before ladling the rice into bowls and topping with black pepper and a little more Parmesan.

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