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Health & Nutrition >> Health Articles >> news article templatesMain >> Oven Baked Chicken & Spinach Risotto

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A quick delicious meal - just make and bake!

Quick run down

Preparation time: 15 minutes
Cooking time: 30-35 minutes

Serves: 4
Cost: per serve: $3.47

Ingredients

Olive oil cooking spray
1 small onion, finely chopped
1 leek, trimmed, cleaned, finely sliced
400g chicken tenderloins (or breast fillets), cut into 2cm pieces
2 cups (440g) arborio rice
2 teaspoons chopped fresh thyme leaves
3 cups reduced-salt chicken stock
2 cups water
1½ cups (60g) baby spinach
¼ cup freshly grated parmesan

Putting it together

1. Preheat oven to 180°C. Place a large ovenproof dish in oven to heat. Heat oil in a saucepan over medium heat. Add onion and leek. Cook for 5 minutes or until softened. Add chicken and cook for 2 minutes. Add rice and thyme. Cook, stirring, for 1 minute. Add stock and water. Bring to the boil.

2. Carefully pour contents of saucepan into heated ovenproof dish. Cover tightly with foil or lid and bake in oven for 15 minutes.

3. Remove from oven and stir contents. Cover and bake for a further 15 minutes. (The risotto is cooked when it is creamy and the grains of rice are tender. If there is too much liquid, return it to the oven, uncovered, for an extra 5 minutes.)

Stir through spinach and parmesan. Season with freshly ground black pepper.

Serving

Serve with salad or vegetables.

Nutritional Info (approximate per serve)