Oven-Baked Chicken & Vegetable Risotto

Elevate your dinner game with the mouthwatering symphony of flavors that is the Oven-Baked Chicken & Vegetable Risotto. A delightful medley of tender chicken, vibrant vegetables, creamy Arborio rice, and rich Parmesan, this dish takes the hassle out of traditional stovetop risotto preparation. Let your oven do the work as you enjoy the enticing aromas and anticipation of a comforting and hearty meal. Perfect for busy weeknights or special gatherings, this recipe combines convenience and indulgence in every bite. So, let’s dive into the world of culinary magic and create a dish that will satisfy both your taste buds and your soul.

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 4-6

INGREDIENTS:

• 300 g frozen beans, broccoli, and carrot mix
• 2 tbsp. olive oil
• 2 chicken breast fillets (500 g), thickly sliced
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1½ cups (300 g) Arborio rice
• 4 cups (1 L) salt-reduced chicken stock
• ½ cup frozen peas
• 25 g Western Star Original Salted Butter, chopped
• 1 cup (90 g) Perfect Italiano Extra Sharp Parmesan Grated

INSTRUCTIONS:

1. Preheat your oven to 200°C (180°C fan-forced). Take the frozen vegetable mix out of the freezer to thaw slightly.
2. Heat half of the olive oil in a large flameproof, ovenproof dish over medium-high heat. Add the chicken slices and cook for about 3 minutes, until they turn a beautiful golden brown. Once done, remove the chicken from the pan.
3. In the same dish, heat the remaining olive oil. Add the chopped onion and crushed garlic, and cook while stirring for 3-4 minutes until they become softened and aromatic. Add the Arborio rice and continue cooking and stirring for an additional 1 minute.
4. Pour in the chicken stock, and bring it to a boil. Cover the dish and then transfer it to the preheated oven. Allow it to bake for 15 minutes.
5. Remove the dish from the oven and stir in the partially thawed vegetable mix and the frozen peas. Put the dish back into the oven, leaving it uncovered, and bake for another 10 minutes or until the rice reaches the desired tenderness and most of the liquid has been absorbed.
6. Gradually stir in the chopped butter and ¾ cup (70 g) of the grated Parmesan until they melt and blend smoothly with the risotto. Reintroduce the cooked chicken slices to the dish, scattering the remaining Parmesan on top.
7. Return the dish to the oven and let it cook for an additional 5 minutes or until the cheese has melted and developed a golden hue.

SERVE AND SAVOR:

• Gather your loved ones around the table and serve up the wholesome goodness of Oven-Baked Chicken & Vegetable Risotto. The delightful harmony of flavors and textures will delight both the palate and the heart. Each forkful of creamy risotto, succulent chicken, and vibrant vegetables is a testament to the magic of oven-baked convenience and culinary excellence. Celebrate the joy of sharing a comforting and indulgent meal that is sure to become a family favorite.