Oven-Baked Margherita Inspired Chicken Risotto
with Roasted Baby Plum Tomatoes and Pesto Drizzle
Love risottos, but wish there was no stirring involved? This Oven-Baked Margherita Inspired Chicken Risotto is a simplified version of the traditional risotto, baking in the oven instead to absorb all the stock and flavours.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Onion
3 unit(s)
Garlic Clove
175 grams
Risotto Rice
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
20 grams
Vegetable Stock Paste
125 grams
Baby Plum Tomatoes
1 ball(s)
Mozzarella
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
32 grams
Pesto
(Contains: Milk)
40 grams
Baby Spinach
25 grams
Sun-Dried Tomato Paste
240 grams
Diced British Chicken Breast
Not included in your delivery
650 milliliter(s)
Boiled Water for the Risotto
1 tbsp
Honey
20 grams
Butter
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Add the onion to the pan and stir-fry until softened, 4-5 mins.
If you prefer hob cooking your risotto, just use a normal pan.
Once the onion has softened, add the garlic and cook for 1 min.
Add the chicken, risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins. Pour in the cider vinegar and cook until evaporated, 1 min.
Stir in the boiled water for the risotto (see pantry for amount) and veg stock paste. Bring back up to the boil, then pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has almost been absorbed, 20-25 mins.
For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has almost been absorbed, 20-25 mins.
Meanwhile, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season. Drizzle over the honey (see pantry for amount).
Fold the foil, sealing on all sides to create a parcel. Pop the tomato parcel on the bottom shelf of your oven until softened, 15-20 mins.
While everything bakes, drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.
When the risotto's ready, remove it from the oven and stir in the butter (see pantry for amount), hard Italian style cheese, pesto, spinach and sun-dried tomato paste.
Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.
Arrange the mozzarella on top of your risotto.
Return to the oven, uncovered, and bake until melted, 5-8 mins.
For hob cooking, just stir through the mozarella until melted, 1 min.
Share the risotto between your bowls.
Top with the roasted baby plum tomatoes (discarding the juices).
Finish with a pinch of salt and pepper.
