A deliciously easy mid-week meal, this Baked Chicken and Mushroom Risotto requires no painful stirring and is simply baked to perfection!
With World Mushroom Day today, we celebrate my favourite vegetable and all the goodness it has to offer. If you’re looking for a simple family-friendly recipe, this is a winner. If you want all the down-low on Mushrooms, head to Australian Mushrooms for recipes, tips, tricks, and nutritional bits!
500g chicken thighs, chopped into bite-size pieces
1 onion, diced
3 garlic cloves, finely chopped
500g mushrooms (I used button and swiss brown)
2 cups arborio rice
1L chicken stock
60g baby spinach
1 tbs butter
½ grated parmesan
1. Preheat oven to 160˚C fan-forced. In a large oven-proof pan, heat half the oil in a large ovenproof pan and brown chicken. I do this in two batches so it doesn’t over-crowd the pain. Once cooked, transfer to a plate and set aside.
2. Heat the remaining oil in the same pan over medium heat. Place the onion and cook for 1 minute. Add in the garlic and continue to cook for 2-3 minutes. Add in the mushooms, and cook for one minute.
3. Stir in arborio rice. Stir for 1 minute, and then pour the stock into the pan. Stir to combine, and then bring to the boil. Cover with a lid, or with foil. Place in the oven and bake for 25-30 minutes or until rice is cooked through, and the liquid is absorbed.
4. Add in the spinach and butter and toss to combine. Serve with parmesan cheese.