Baked Chicken Risotto
Baked risotto with chicken is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g chicken breast fillet (pre‑cooked, skinless)
- 200 g fresh spinach leaves
- 75 g almond slivers
- 1 Shallot
- 1 Garlic clove
- olive oil
- 250 g Risotto rice
- 150 ml dry white wine
- Salt
- Pepper (freshly ground)
- 50 g freshly grated Parmesan cheese
- 2 tbsp butter (in small pieces)
Instructions
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1.
Preheat the oven to 180°C (350°F) with both top and bottom heating.
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2.
Wash, pat dry, and slice the chicken into thin strips. Wash, rinse, trim, and spin dry the spinach. Roast the almonds in a hot pan without oil until golden‑yellow, remove and set aside. Peel and finely chop the shallot and garlic; sauté them in 2 tbsp of oil until translucent.
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3.
Add the rice to the pan, stir briefly, then pour in the wine and broth, season with salt and pepper, mix in the chicken, cover with foil, and place the pan in the preheated oven. Cook the risotto for 30–35 minutes.
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4.
Five minutes before the end of cooking, remove the foil, fold in the almonds and spinach. Finally stir in the Parmesan cheese and butter, adjust seasoning with salt and pepper, and serve.
