Oven Baked Chicken and Leek Risotto
A delicious one pan dinner recipe, this Oven Baked Chicken Leek Risotto has the oven doing most of the heavy lifting for you. With tender pumpkin and chicken throughout, this risotto is flavoursome and healthy.
Servings: 6
Calories: 548kcal
Equipment
- Sharp knife
- Chopping Board
- Shallow casserole pan oven proof
- Spatula
- Microplane
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 leek washed and halved, white end thinly sliced
- 200 grams button mushrooms thinly sliced
- 4 cloves garlic minced
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 4 cups chicken stock
- 1 teaspoon sea salt flakes
- 500 grams skinlees boneless chicken thigh cut into bite-sized pieces
- 500 grams Kent pumpkin peeled, seeds removed and cut into 2cm cubes
- 100 grams parmesan finely grated
- 100 grams baby spinach
- ¼ cup pinenuts toasted
Instructions
- Preheat the oven to 180°C fan forced.
- Place a large shallow casserole pan onto the stovetop and bring to a medium heat. Add the olive oil and then the leek and sauté until tender. Next add the mushrooms, stirring while sautéing. Once the mushrooms are tender, add the garlic and sauté until the garlic is fragrant.
- Add the rice to the pan and stir, sautéing until translucent.
- Pour the white wine into the pan and stir, lifting any of the browned bits from the bottom of the pan.
- Next add the chicken stock, salt, pumpkin pieces and chicken pieces. Stir to combine. Carefully place the lid on and then place into the oven to bake for 35 minutes.
- After 35 minutes, carefully remove the pan from the oven and remove the lid. Add the parmesan and stir through. Top with the spinach and then place the lid on and allow to sit for a few minutes.
- Remove the lid and stir the wilted spinach through the risotto. Serve warm topped with extra grated parmesan and finely chopped parsley.
Notes
This recipe serves 4 large serves and 6 smaller serves.
Nutrition facts are an estimate only.
To make nut free
- omit pine nuts.
To make dairy free
- leave out the parmesan cheese, taste and add more salt if needed.
Nutrition
Calories: 548kcal | Carbohydrates: 59g | Protein: 33g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 981mg | Potassium: 999mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3106IU | Vitamin C: 18mg | Calcium: 267mg | Iron: 5mg