Chicken Risotto is one of my daughter's favourites, and I don't mind making it but who has time to stand at the stove and pour 1 ladel of stock, stir, reduce, pour 1 ladel of stock, stir, reduce etc for like 20minutes....? NOT ME! k
So I found this awesome Oven Baked Chicken Risotto recipe with the bonus that you can use chicken drumsticks, which are 1) cheap & 2) don't have any prep time because you don't need to worry about chopping them up!
So now Leesey cna have her risotto and I'm not chained to the stove to make it! Win/Win!
Oven-Baked Chicken Risotto
8 chicken portions – roughly 2 - 3 drumsticks per person (free range if possible)
1 large onions – roughly chopped
2-3 large carrots – roughly chopped
1 cup of closed cup mushrooms (works out to roughly 3 per person) – roughly chopped
a large handful of frozen peas - or we prefer to use Sugar Snap Peas
1 glasses of white wine or a splash of sherry
250g risotto rice – Arborio rice is good
1 liter of chicken or vegetable stock
Handful of your favourite herbs - I like to use a Tuscan Mix or otherwise just Thyme
Parmesan to top it off
1)place the chopped veg into an oven roasting dish and lay the chicken pieces on top. Don’t over-crowd the pan, it’s better to use two dishes. season with salt and pepper and sprinkle with mixed herbs of your choice and a generous glug or two of olive oil.
2)roast in a hot oven (190C) for 40 minutes but turn the chicken halfway through at which point add the wine or a splash of sherry
3) after 40 minutes check that the veg has started to roast and the chicken is browning, it may need another 5 to 10 minutes or so and should be full of lovely chickeny juice.
4) add the rice, shimmying the chicken aside to make sure all the grains are coated in juice, then add enough of the stock to cover the rice but not all the chicken. You want to retain some stock for later.
5) place the dish back into the oven and roast again for another 30 – 40 minutes or until the rice is tender and the chicken is golden… keep your eye on it as you don’t want it to dry out, so keep it topped up during the last 15 minutes or so.
6) take it out of the oven and throw in the frozen peas or sugar snap peas and give it a final stir before serving.
Top it off with some Parmesan cheese - eat and of course, enjoy!