Chicken And Vegetable Baked Risotto

This rissoto dish will have the family coming back for seconds.

The ingredient of Chicken And Vegetable Baked Risotto

• 2 tbsp olive oil
• 4 chicken thigh fillets cut into chunks
• 2 slices pancetta cut into chunks
• 1 onion chopped
• 1 zucchini chopped
• 1 kumara peeled and cubed
• 1 garlic clove crushed
• 1 1 2 cups arborio rice
• 400g can diced tomatoes
• 3 tsp chicken powder stock
• shaved parmesan

The Instruction of chicken and vegetable baked risotto

• preheat oven to moderate 180c lightly grease a 3 litre ovenproof dish
• heat 1 tablespoon olive oil in a large frying pan on high chop 4 chicken thigh fillets into chunks and chop 2 slices pancetta cook in 2 batches for 2 3 minutes until browned transfer to prepared dish
• sautu00e9 1 chopped onion 1 chopped zucchini 1 peeled and cubed kumara and 1 crushed garlic clove in the same pan for 3 4 mins add to chicken
• heat another tablespoon of oil in the same pan on medium add 1 1 2 cups arborio rice stirring to coat in the oil transfer to dish and stir in 400g can diced tomatoes and 3 teaspoons chicken stock powder
• add enough boiling water to just cover the rice and bake for 40 45 mins stirring every 10 mins add extra boiling water if required season to taste serve topped with shaved parmesan

Nutritions of Chicken And Vegetable Baked Risotto

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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