Baked risotto

Recipe from: 9/1/2007 12:00:00 AM
risotto

Ingredients 7
Servings 4
Time 15

Ingredients

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

Method

40
 
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.
 

Read more on: poultry  |  deep-fry  |  bake  |  roast  |  grill  |  sauté
 

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