Ingredients

• 50g unsalted butter
• 1 large onion, finely chopped
• 2 chicken breast fillets, cut into 2cm cubes
• 2 cups (440g) arborio rice
• 1/4 cup (60ml) white wine
• 1.25L (5 cups) chicken stock
• 1/2 cup (50g) grated parmesan, plus extra to serve
• 100g marinated roasted capsicum*, drained, thickly sliced
• 2 tbs chopped fresh basil, plus extra shredded basil to garnish
• 2 cups baby spinach leaves
• Olive oil, to drizzle

Description

Oven-baked Chicken Risotto (gluten-free) Recipe - Preheat Oven To 170°C And Place A 5-litre Ovenproof Dish In Oven To Heat. Melt The Butter In A Saucepan Over Low Heat, Add The Onion And Cook For 2-3 Minutes Until Soft....

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