Easy Nan's Baked Chicken & Leek Risotto
with Grated Parmesan Cheese
- Milk
Ingredients
1 sachet
Nan's Special Seasoning
1 packet
Baby Spinach Leaves
300 g
Diced Chicken
1 packet
Calrose Rice
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Leek
1 packet
Button Mushrooms
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Finely chop garlic. Thinly slice leek and button mushrooms. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When oil is hot, cook diced chicken and Nan’s special seasoning, tossing occasionally, until just browned, 3-4 minutes. • Transfer chicken to a baking dish.
• Return pan to a medium-high heat with a drizzle of olive oil. • Cook leek and mushrooms until tender, 4-6 minutes. • Add garlic and cook until fragrant, 1 minute. • Add arborio rice, water and chicken-style stock powder. Stir to combine.
• Transfer risotto mixture to baking dish with chicken. • Cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. • When risotto is done, remove from oven and stir through a splash of water if needed. Stir through butter, baby spinach leaves and 1/2 the grated Parmesan cheese. Season to taste. TIP: ‘Al dente’ rice is cooked through but still slightly firm in the centre.
• Divide Nan’s chicken and leek risotto between bowls. • Garnish with remaining Parmesan cheese. Enjoy!
