Baked risotto

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

Ingredients 7
Servings 4
Time 15


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


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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