Oven-Baked Chicken Risotto
Ingredients
- 2 tbs extra virgin olive oil
- 1 1/2 cup arborio rice
- 1L Campbell's Real chicken stock
- 500g Australian RSPCA-approved chicken thigh fillets, quartered
- 1 cup McCain frozen peas
Method
- Preheat oven to 200°C/180°C fan-forced. Heat half the oil in a large flameproof frying pan over medium-high heat. Add rice and cook, stirring, for 1 minute or until coated.
- Add stock and bring to the boil. Cover. Bake for 18 minutes, stirring halfway, or until rice is tender and liquid has been absorbed.
- Meanwhile, heat remaining oil in a large frying pan over high heat. Cook chicken for 4 minutes on each side or until browned and cooked through. Add peas to pan and cook, stirring, for 1 minute or until heated through.
- Stir chicken and peas into risotto. Season with pepper and serve.
