Oven Baked Chicken & Asparagus Risotto
A lazy Sunday night dinner called for Bill Granger. His meals are so simple yet packed with flavour. I would really suggest everyone – even those culinary challenged – try this recipe as you just chop, fry, and bake. All in the one heavy based pan. Done!
2 tbs olive oil
500g chicken breast cut into thin strips
1 finely chopped onion
1 garlic clove crushed
1 tsp finely grated lemon zest
250g arborio rice
750ml chicken stock
175g asparagus sliced diagonally
1/3 cup grated Parmesan, extra to serve
Salt and pepper to season
Preheat oven to 180°C.
Heat half the olive oil in a large flameproof casserole dish on a high heat. Add chicken and cook until golden. Remove and set aside.
Add remaining olive oil to the casserole and cook onion until soft. Add the garlic and lemon zest and cook for 30 seconds. Add the rice and stir to coat with the oil and onion mixture. Add the stock and bring to the boil.
Cover the casserole dish and cook in the oven for 15 minutes. Add the asparagus and chicken to the dish and bake for a further 3-4 minutes until the asparagus is tender but still bright in colour. Stir in Parmesan and season with salt and pepper.
Serve with extra parmesan to taste.
Adapted from Every Day by Bill Granger