OVEN-BAKED CHICKEN AND MUSH­ROOM RISOTTO

Highfields' Own - - Recipe -

METHOD

◆ Pre­heat oven to 160C fan-forced. ◆ Heat 1 tbs oil in a large oven­proof pan over medium-high heat. ◆ Brown chicken in 2 batches. ◆ Trans­fer to a plate. Set aside. ◆ Heat re­main­ing 1 tbs oil in the pan over medium heat. ◆ Add onion and gar­lic. ◆ Cook, stir­ring of­ten, for 3–4 min­utes un­til onion soft­ens. ◆ Toss through mush­rooms. Cook for 1 minute. ◆ Stir in rice. Cook, stir­ring, for 1–2 min­utes or un­til rice is glossy. ◆ Add stock and re­turn chicken to pan. Stir to com­bine and bring to the boil. ◆ Cover and bake for 25–30 min­utes or un­til rice is just ten­der and liq­uid has al­most been ab­sorbed. ◆ Toss through spinach. Sprin­kle with parme­san. Serve with lemon wedges.

Did you know? Mush­rooms are rich in a range of es­sen­tial nu­tri­ents, and pro­vide bioac­tive com­pounds such as an­tiox­i­dants and po­ten­tial anti-can­cer com­pounds.

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