Oven-Baked Chicken Risotto

Ingredients

•  1 1/2 tablespoons olive oil
•  1 large brown onion, chopped
•  1 garlic clove, crushed
•  1 1/2 cups SunRice Arborio Risotto Rice
•  3 cups salt-reduced chicken stock
• 800g butternut pumpkin, cut into 2cm cubes
• 2 (500g) chicken breast fillets
• 1 cup frozen peas            
•   Baby rocket and shaved parmesan cheese, to serve

Direction

Preparation: 10min › Cook: 40min ›   Ready in: 50 min

1.    Preheat oven to 180°C/160°C fan-forced. Heat 1 tablespoon oil in a large flameproof, ovenproof dish over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add rice. Cook, stirring, for 1 minute.

2.    Add stock and 1 cup cold water. Bring to the boil. Add pumpkin. Cover. Transfer to oven. Bake for 20 to 25 minutes, stirring halfway during cooking, or until pumpkin is tender and liquid absorbed.

3.    Meanwhile, heat remaining oil in a frying pan. Cook chicken for 5 minutes each side or until browned and cooked through. Transfer to a plate. Cover. Set aside for 5 minutes. Thinly slice.

4.    Add peas to rice mixture. Cover. Set aside for 2 minutes or until peas are heated through.

Note: For babies: Blend or process risotto and chicken until smooth. For older babies, roughly mash risotto and stir through finely chopped chicken.

For adults: Season with pepper. Serve risotto with chicken, rocket and parmesan.

Utensils List

• Large Flameproof, Ovenproof Dish
• Cutting Board
• Frying Pan
• Plate
• Spoon
• Knife
• Serving Plate

 Ingredients List

• Olive Oil
• Brown Onion
• Garlic Clove
• SunRice Arborio Risotto Rice
• Salt-Reduced Chicken Stock
• Butternut Pumpkin
• Chicken Breast Fillets
• Frozen Peas
• Baby Rocket and Shaved Parmesan Cheese
• Pepper
• Water