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Baked chicken risotto

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Ingredients

Brown onion – 1 small
Chicken thigh fillets – 350g
Baby spinach leaves – 150g
Pumpkin – 400g
Olive or canola oil – 1/2 tablespoon
Arborio or basmati rice – 1 cup (uncooked)
Reduced salt chicken stock – 1 litre (4 cups)
Parmesan cheese – 1 tablespoon

Recipe adapted from Get Up and Grow: Cooking for Children with permission of the Australian Government.

Method

Preheat oven to 180°C.
Peel and finely dice onion.
Cut chicken into small strips, removing any skin or bones.
Wash spinach.
Peel and cut pumpkin into small cubes.
Heat oil in non-stick frying pan over medium heat.
Add chicken to pan. Cook, turning, for 5 minutes or until browned. Remove from pan and set aside.
Sauté onion until translucent.
Add rice. Stir to combine.
Add stock, spinach and pumpkin to pan and bring to the boil for 1 minute.
Transfer mixture to a baking dish.
Place chicken on top of rice, cover and bake for 25 minutes.
Remove lid, stir and return to oven, cooking for a further 10 minutes or until rice is cooked through and all liquid has been absorbed.
Top with parmesan cheese.

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