OVEN-BAKED CHICKEN AND MUSHROOM RISOTTO
◆ 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.