Oven-baked chicken risotto

Name: Oven-baked chicken risotto
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: European, Mediterranean, Italian
Ingredients: 4 chicken thighs and 4 chicken drumsticks, with bone, skin on; 1 medium onion – peeled and roughly chopped; 2 sticks of celery – roughly chopped; 1 medium carrot – peeled and roughly chopped; a handful of button mushrooms – quartered; 4 cloves of garlic; 250g Arborio risotto rice; 1 pint of good quality stock (you may need more); 1 glass of white wine (optional, but rather good, I think); A cup of frozen peas; Salt and pepper; Olive oil; Fresh herbs (I used rosemary and thyme but feel free to go with what’s in your garden)

7 steps

Prep:10minCook:1h

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

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories743.6 kcal (37%)

Total Fat33.2 g (47%)

Carbs62 g (24%)

Sugars4.4 g (5%)

Protein46 g (92%)

Sodium759.1 mg (38%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

medium, peeled and roughly chopped

2 stickscelery

roughly chopped

1carrot

medium, peeled and roughly chopped

button mushrooms

quartered

4cloves of garlic

250garborio risotto rice

1 pintstock

good quality, you may need more

1 glasswhite wine

optional, but rather good, I think

I used rosemary and thyme but feel free to go with what’s in your garden

Instructions

Step 1

Pre-heat the oven to 170C (160C fan)

Step 2

Place all the chopped vegetables (apart from the peas) and fresh herbs into a large oven-proof dish, lay the chicken onto the vegetables, skin side up, season, add the wine, drizzle with olive oil and roast in the oven for 30 minutes.

Step 3

After 30 minutes sprinkle the rice into the dish, add half a pint of the stock and shimmy the whole lot around until you end up with the chicken joints on top again, this time with the skin side down.

Step 4

Roast again for another 30 minutes. During this time you may have to top up the stock on occasion and give the dish another little shimmy after 15 minutes. The finished dish should be nice and moist so don’t be afraid to add more stock if it looks like its drying up.

Step 5

After 20 minutes, turn the joints back over to let the skin turn golden.

Step 6

Check the rice to see if it’s cooked; Arborio rice should be tender and creamy. Take it out of the oven, throw in the frozen peas and give it a final stir, then let it rest for 5 minutes before serving.

Step 7

Eat and of course, enjoy!

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