CHICKEN WITH ZUCCHINI AND SPINACH RISOTTO

A simple delicious risotto the whole family will enjoy. And it's cooked in the oven so no stirring or standing at the stove. BONUS.. 

CHICKEN WITH ZUCCHINI AND SPINACH RISOTTO RECIPE

CHICKEN WITH ZUCCHINI AND SPINACH RISOTTO RECIPE

  • 1 Brown Onion
  • 2 Cloves Garlic
  • Organic butter or Olive oil
  • 1 Large Zucchine
  • 500g Chicken Thighs
  • Arborio Rice (check pack for quantity and stock needed)
  • Organic chick stock 
  • Pack Spinach Leaves
  • Tbs Butter to finish
  • Grated Parmesan or Nutritional Yeast
  • Pine Nuts

METHOD

  1. Preheat oven to 220°c/200°c fan forced.
  2. Finely chop onion and garlic, grate zucchini and chop chicken thighs. 
  3. Using a large frying pan that can transfer to oven (pref with lid) drizzle butter or oil.
  4. Brown chicken thighs and onion, add garlic and stir until fragrant.
  5. Add stock and rice and grated zucchini.
  6. Bring to the boil then remove from heat and transfer to oven covered. 
  7. Bake until liquid has absorbed and rice is 'al dente' about 25 mins. (halfway through stir)
  8. Season with salt and pepper and stir through spinach leaved, butter and parmesan or Nutritional Yeast.
  9. Top with Roasted Pine Nuts.

Added optionals - Baked Pumpkin, pesto, mushrooms or prawns. All work well and add that little bit more deliciousness. 

Enjoy xx Ali

 

 

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