Ingredients
Scale
2 tbs olive oil
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
Instructions
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.