Oven Baked Chicken Risotto

chicken_risottoServes: 6
Preparation time: 15 to 30 minutes

Ingredients

2 large chicken fillets, cut into pieces,
3 or 4 rashers bacon diced
150g mushrooms, quartered
1 onion, diced
200ml dry white wine (or extra stock)
3 cups arborio rice
6 cups hot chicken stock
2 tablespoons sour cream
100g grated Parmesan cheese
1 teaspoon crushed garlic
1/4 teaspoon nutmeg
Salt and pepper to taste
Oil for frying

Method

Pre-heat over to 180-190oC
Fry onion, bacon and chicken in a large fry pan or saucepan with oil and garlic on the stove top 4-5 minutes until tender.
Add mushrooms and cook for another couple minutes. Add celery and/or capsicum now (if required).
Add rice and stir for a minute until the rice becomes coated and ‘clear’.
Add nutmeg, salt and pepper.
Add wine (if using) or a cup of hot stock.
Stir until all the liquid is absorbed.
Add the remaining stock, stir, cover with lid or double foil and place in the oven for 25-30 minutes. Transfer to baking dish, if pan is not ovenproof.
Check and stir half way through cooking.
Once the rice is tender and cooked through, add the cheese and sour cream.
Add the flat leaf parsley, baby spinach, sun dried tomatoes or anything else you add that just needs to be heated a little.
Stir well and serve immediately.

This receipt was shared by Cindy and I can tell you it is yummooo! Feel free to send in your favorite recipes