Oven-Baked Chicken Risotto

Ingredients

• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 300 g whole grain risotto rice
• 1 l hot poultry broth
• Salt
• Pepper
• 600 g chicken breast fillets (4 fillets)
• 50 g half-dried tomatoes
• 300 g cherry tomatoes
• 80 g Arugula (1 bunch)
• 60 g block parmesan cheese (30% fat in the tray)
• 10 g parsley (0.5 bunch)

Instructions

1. 1.

   Peel and finely dice onion and garlic. Heat oil in an oven-safe pot. Sauté onion and garlic for 2 minutes over medium heat. Add rice and sauté for another 2 minutes. Deglaze with a splash of broth and let evaporate. Pour the remaining broth over the rice, season with salt and pepper, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 20–25 minutes.

2. 2.

   Meanwhile, trim the chicken, pat dry, season with salt and pepper. Slice the half-dried tomatoes into strips. Add the chicken fillets to the rice, mix in the sliced tomatoes, and bake for an additional 20 minutes.

3. 3.

   Wash and dry cherry tomatoes, then halve them. Wash arugula and spin dry. Grate parmesan. Wash parsley, pat dry, and chop.

4. 4.

   Stir the cherry tomatoes into the risotto and cook for another 5 minutes until the rice is tender yet slightly firm and the chicken is fully cooked. Remove from the oven.

5. 5.

   Fold two-thirds of the grated parmesan into the risotto and let rest for 3 minutes.

6. 6.

   Season the risotto with salt and pepper, then serve topped with arugula, parsley, and the remaining parmesan.