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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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There's no need to stand over a pan endlessly stirring! With this chicken risotto recipe, simply bake in an ovenproof dish for a delicious creamy rice dish.
1 Heat the oven to 180°C/fan 160°C/gas 4. Heat the oil in a large, flameproof casserole dish over a medium heat. Add the onion, leek, garlic, rosemary and chilli and cook, stirring, for 5 min.
2 Add the chicken and rice and stir for 1–2 min until coated with oil. Add the tomato purée and stock and bring to the boil. Cover with the lid or foil and bake in the oven for 20–25 min or until the liquid has been absorbed and the rice is tender.
3 Add most of the parmesan with the peppers and spinach or kale and stir until combined and the cheese is melted. Serve sprinkled with ground black pepper and the remaining parmesan.
Calories 484 cal
Kilojoules 2025 kJ
Total fat 8.6 g
Saturated fat 2.7 g
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