Easy Oven baked Chicken&mushroom_risottoEasy Oven baked Chicken&mushroom_risotto Easy Oven baked Chicken&mushroom_risotto

Easy Oven Baked Chicken & Mushroom Risotto

  • Serves 4
  • Preparation Time 08MINS
  • Cook Time 50MINS

1 tbs olive oil

1 medium brown onion, chopped

200g bacon sliced

400g sliced chicken thigh

1 cup mushrooms, sliced

2 cups Arborio rice

1/2 cup parmesan cheese, grated

1L (4 cups) Campbells Real Stock Chicken

1 medium zucchini, trimmed, cut into matchsticks

1/2 cup frozen peas

1/2 cup fresh flat-leaf parsley leaves, chopped

STEP 1 Preheat oven to 180C/160C fan-forced. Heat oil in a large flameproof, ovenproof dish over medium heat. Cook onion and bacon for 2 minutes stirring till softened then add in chicken and mushrooms and saut until chicken is browned approx 5 mins.

STEP 2 Add rice. Cook, stirring, for 1 minute. Add Campbells Real Stock to rice. Stir well to combine. Cover. Bake, covered, for 15 minutes. Fold through zucchini and peas. Return to oven and bake, covered, for a further 25 minutes or until rice is just tender and liquid has almost all absorbed.

STEP 3 Stir in parsley and parmesan. Season with pepper. Serve.