Recipe for Baked Risotto with veggies, Chicken and Blue Cheese
15 ml extra virgin cold pressed canola oil (or extra virgin olive oil)
700-750 g boneless skinless chicken, cut into large chunks
1 small head of broccoli, cut into florets
salt & pepper
2 cups arborio rice (or other risotto rice)
125 g blue cheese, roughly crumbled
125 ml cream
1 liter chicken stock, warm
a handful fresh parsley, roughly chopped, to serve
Preheat oven to 200 C.
In a large, wide, ovenproof dish (about 3 liter capacity), brush the base with oil, then arrange the chicken & broccoli in a single layer and season generously with salt & pepper.
Pour the uncooked rice all over evenly, then arrange the blue cheese crumbs all over.
Mix the cream and chicken stock, then pour most of it over the arranged ingredients (if your dish won’t take all of the liquid, leave some to add later when some of it has been absorbed). Gently press any ingredients down that stick out, to be covered by the liquid.
Bake in the preheated oven for 40 minutes or until the rice is just al dente (still a gentle bite in the centre). If the top becomes too dark, cover it with foil. If it becomes too dry, add more liquid. You should remove it from the oven when it has not absorbed all of the liquid, because it will continue to absorb liquid apon standing.
Let it stand for 5-10 minutes before serving. Serve hot with a drizzle of extra virgin canola oil (or olive oil or melted butter), scattered with parsley.
Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.