Chicken Mushroom Risotto

Oven baked Risotto is one of my lazy weekend dish at home.  It is so easy to make, tasty, all in one meal.


Serving for 4 people
Ingredients
1 tablespoon olive oil
1 medium brown onion, chopped
200g bacon sliced
400g sliced chicken thigh
1 cup mushrooms, sliced
2 cups Aborio rice
1/2 cup parmesan cheese, grated (did not use it all)
1 litre ( 4 cups) Real Stock-Chicken
1 medium zucchini, trimmed, cut into matchsticks
1/2 cup frozen peas
1/2 cup fresh flat-leaf parsley, chopped

peas is not in the picture here

all liquid will be absorbed back to the ingredients later
Wrap with aluminium foil and get it baked

yum! don't forget to sprinkle lots of parmesan..

Method
Preheat oven to 180C/ 160 fan-forced.
Heat oil in a large flameproof, ovenproof dish,over medium heat, cook onion and bacon for 2 minutes, stirring until softened then add chicken and mushrooms and fry until chicken is browned for approximately 5 minutes.

Add rice. Cook, stirring, for 1 minute.
Add the Stock to the rice, stir well to combine.

Cover with foil and bake for 15 minutes.
Fold through the zucchini and peas. Return to oven , covered and baked for a further 25 minutes or until rice cooked just tender and liquid has almost all absorbed.

Stir in parsley and parmesan. Season with pepper. Serve.


Recipe from here