One-Pan Oven-Baked Chicken & Pumpkin Risotto
One-Pan Oven-Baked Chicken & Pumpkin Risotto
Rate this RecipeIngredients
- 2 tablespoons extra virgin olive oil
- ½ leek halved and thinly sliced
- 1 small bunch sage finely sliced
- 4 garlic cloves minced
- 1 ½ cups arborio (risotto) rice
- 4 1/2 cups chicken stock
- sea salt
- black pepper cracked
- 4 chicken thighs cut into bite-sized pieces
- ¼ small Kent pumpkin diced into cubes
- 1 cup parmesan finely grated (plus extra to serve)
- 2 large handfuls large handfuls baby spinach
Instructions
- Preheat oven to 180°C conventional (160°C fan-forced).
- Heat olive oil in a large ovenproof pan or casserole dish over medium heat. Add the leek and cook for 3–4 minutes until softened.2 tablespoons extra virgin olive oil , ½ leek
- Add the garlic and sage, cooking for a further 1–2 minutes until fragrant.1 small bunch sage, 4 garlic cloves
- Stir through the arborio rice and cook for 1–2 minutes, allowing it to lightly toast and become slightly translucent.1 ½ cups arborio (risotto) rice
- Pour in the chicken stock and stir well to combine. Add the chicken, pumpkin, salt and pepper, and gently mix everything together.4 1/2 cups chicken stock , sea salt , black pepper, 4 chicken thighs, ¼ small Kent pumpkin
- Cover with a lid and transfer to the oven. Bake for 35–45 minutes or until the rice is tender and the liquid has absorbed. Remove halfway through to give it a stir.
- Remove from the oven and stir through ¾ cup of the parmesan and the baby spinach until wilted and creamy.1 cup parmesan, 2 large handfuls large handfuls baby spinach
- Allow to sit for a few minutes before serving. Finish with extra parmesan on top
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