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Baked risotto

Preparation time: 15

Cooking time: 40

Ingredients
One cooked chicken
three hands full of arborio-rice
750 ml chicken stock
2 spring onions, cut in slices
two hands full of baby spinash
250 g cherry tomatoes
15 ml black balsamic vinegar

Method:
Place rice and chicken stock in a pot, mix well and cover. Place pot in oven at 180 degrees C for 40 min until stock is absorbed. Stir every now and then. Place cherry tomatoes on a baking try and cover with balsamic vinegar. Place in oven for 10 min. Remove the chicken from the bone and break into chunky pieces. Mix chicken spring onions, butter, parmesan and spinach through the risotto. Flavour with salt and pepper and garnish with cherry tomatoes.

Recipe From : Sarie September 01, 2007

Recipe from Sarie : September 01, 2007 See what Sarie has in store this month. Subscribe now and save!

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