One Pot Chicken Risotto
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
A proper lazy-night winner. Everything goes in one dish, the oven does the work, and you end up with a creamy, golden risotto under a butterflied chicken that's basically self-basting the whole rice base. Big flavour, minimal washing up.
Ingredients
For the risotto base
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1 onion, finely diced
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2 cloves garlic, grated
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2 cups risotto rice
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1 tablespoon French Kiss
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50g butter
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750ml Stock Market
For the chicken
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1 whole chicken
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1 garlic clove, grated
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Zest of 1 lemon
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1 tablespoon French Kiss
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Olive oil, to drizzle
To finish
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½ cup cream
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½ cup boiling water
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2 tablespoons parmesan, finely grated
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1 tablespoon Man Grind Flakes
To serve
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Extra parmesan
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Sesh Oil
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Fresh rosemary
Directions
Preheat the oven to 180°C fan bake.
In a large baking dish, combine the diced onion, grated garlic, risotto rice, French Kiss Seasoning, butter and stock. Stir everything together evenly.
Butterfly the chicken by cutting down either side of the backbone and pressing it flat, breast-side up. Drizzle with olive oil, then rub over the grated garlic, lemon zest and French Kiss Seasoning until well coated.
Place the chicken on top of the rice mixture. Bake for approximately 1 hour, or until the chicken is golden and cooked through and the rice has absorbed most of the liquid.
Remove the chicken from the dish and set aside to rest. If the risotto is thicker than you'd like, stir through the cream and boiling water to loosen it into a creamy texture. Add the parmesan and Man Grind, stirring until glossy and combined.
Slice the chicken into portions and nestle back into the risotto. Finish with extra parmesan, a drizzle of Sesh Oil and fresh rosemary.
