Baked Chicken, Mushroom & Leek Risotto
We love risotto but I find it a labour of love to prepare. Standing over a hot stove ladling hot chicken stock into rice while stirring constantly is not my idea of a quick meal… This easy and quick recipe only takes 25 minutes and is absolutely delicious. I basically threw the casserole dish into the oven and set the timer then forgot about it until the bell rang – the texture was lovely.
You can also add some light cream of milk if you prefer instead of parmesan cheese. Another tip is I slightly warmed the casserole dish so I wasn’t tipping boiling liquid into a cold dish – always nervous it might crack…
Vegetarians can omit the chicken and add a variety of mushrooms or vegies – replace the chicken stock with vegetable stock – voila!
By the way – the leftovers can be turned into delicious Risotto Balls or Arancini Balls by rolling the cold rice mixture into balls and coating with flour, egg and breadcrumbs. Deep fry in Canola oil for the crispiest results and drain on paper towels…. If you want to be really adventurous, try poking a cube of Mozzarella cheese into the centre before sealing the ball – when you bite into it the oozy cheese runs out… Perfecto…
2 tablespoons olive oil
2 leeks thinly sliced
1 garlic clove grated
2 cups button mushrooms sliced
2 cups Arborio rice
100 ml white wine
4 cups of chicken stock
5 chicken thighs (about 500g) cut into bite sized pieces
2 tablespoons of butter
1 cup of freshly grated parmesan cheese
1 lemon zested
1 tablespoon fresh tarragon finely chopped
Seasoning to taste
Preheat oven to 180C.
Heat the oil in a medium saucepan, add leek, garlic and mushrooms, cook, stirring for 3-4 minutes.
Add rice, stir for another minute so rice is coated, then add the white wine.
Pour in the chicken stock and bring to the boil.
Season with salt & pepper to taste
Transfer to large casserole dish, cover with foil and bake for 25 minutes.
In the meantime melt one tablespoon of the butter in a pan, and cook chicken over a fairly high heat until golden and cooked through – approx. 10-15 minutes
Remove pan from heat, cover and keep warm until rice is ready
Remove risotto from oven and gently stir through lemon rind, tarragon, parmesan cheese and chicken.
Add the additional tablespoon of butter to make a lovely glossy texture
Bon Appetit! 🙂