Creamy comfort meets convenience in my latest risotto recipe! This baked version eliminates the endless stirring without sacrificing taste. With tender chicken, earthy pumpkin and nutrient-packed greens this makes for a truly nourishing and cosy dish the whole family will love. For a vegetarian twist, use vegetable stock and omit the chicken.
Get ready to savour each delicious spoonful!
- 80g butter
- 1 leek, finely sliced
- 2 garlic cloves, finely chopped
- ¼ bunch parsley, stalks finely chopped, leaves picked
- 500g (17oz) chicken thigh, diced
- 2 cups Arborio rice
- ¼ (600g) Kent pumpkin, chopped into small pieces, 3 cups chopped
- 1.25 litres (5 cups) chicken stock, or vegetable stock
- 4 cups baby spinach
- ½ cup grated parmesan cheese
Preheat the oven to 200°C or 400°F.
Melt the butter in a large ovenproof crock pot or saucepan over a medium high heat.
Add the leek, garlic and parsley stalks and season with sea salt and black pepper. Sauté for 4-5 minutes.
Add the diced chicken thigh and sauté for 1-2 minutes until lightly browned. Add the rice, pumpkin pieces and chicken stock. Bring to a gentle boil before turning the heat off. Cover with a lid or tight-fitting foil. Bake for 20 minutes.
Remove the crockpot from the oven, there should still be some liquid remaining. Stir in the baby spinach, parmesan cheese and extra butter until the spinach is wilted and the risotto is creamy. Season to taste with sea salt and black pepper and garnish with picked parsley.