Oven Baked Chicken Risotto

with old and new flavours this oven baked chicken risotto makes life easier for parents and yummier for the kids

The ingredient of Oven Baked Chicken Risotto

• 1 1 2 tablespoons olive oil
• 1 large brown onion chopped
• 1 garlic clove crushed
• 1 1 2 cups arborio rice
• 3 cups massel salt reduced chicken style liquid stock
• 800g butternut pumpkin cut into 2cm cubes
• 2 500g chicken breast fillets
• 1 cup frozen peas
• baby rocket to serve
• shaved parmesan cheese to serve

The Instruction of oven baked chicken risotto

• preheat oven to 180u00b0c 160u00b0c fan forced heat 1 tablespoon oil in a large flameproof ovenproof dish over medium high heat add onion and garlic cook stirring for 3 minutes or until softened add rice cook stirring for 1 minute
• add stock and 1 cup cold water bring to the boil add pumpkin cover transfer to oven bake for 20 to 25 minutes stirring halfway during cooking or until pumpkin is tender and liquid absorbed
• meanwhile heat remaining oil in a frying pan cook chicken for 5 minutes each side or until browned and cooked through transfer to a plate cover set aside for 5 minutes thinly slice
• add peas to rice mixture cover set aside for 2 minutes or until peas are heated through

Nutritions of Oven Baked Chicken Risotto

calories: 643 388 calories
calories: 11 1 grams fat
calories: 3 2 grams saturated fat
calories: 93 grams carbohydrates
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calories: 43 3 grams protein
calories: 91 milligrams cholesterol
calories: 656 milligrams sodium
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