Get ready for a cosy dinner in one pot with this delectable baked chicken risotto! This recipe is an elegant yet comforting spin on the classic Italian dish, combining juicy chunks of chicken, hearty arborio rice, and an array of vibrant vegetables. The addition of Gewürzhaus Venetian Gondola Spice brings an aromatic flair to the risotto, while cherry tomatoes and mushrooms add rich, earthy undertones. Everything comes together in a single ovenproof skillet, creating a beautifully unified dish that’s sure to impress. With just one pot, cleanup is a breeze, making this the perfect choice for a weeknight dinner or an intimate gathering with friends.
Author:
Ina Low
Ingredients
3 tbsp olive oil
1 onion, finely chopped
4 chicken thighs, boneless, skinless, cut into roughly 2 cm chunks
Heat 2 tbsp of oil in a large ovenproof skillet (preferably one that has a lid). Add the onion and chicken and fry over medium heat, stirring frequently for about 3 minutes or until lightly browned on all sides. Transfer to a plate.
Return the pan to the heat and add 1 tbsp of oil. Pour in the rice and stir for a couple of minutes, until the grains are slightly toasted.
Add the spice, carrots, tomatoes, mushrooms and cooked chicken and onion. Mix well.
Pour in the hot stock and stir gently to combine. Taste and season with salt, if needed.
Cover the skillet with a lid or wrap it tightly in aluminum foil.
Bake for 30-35 minutes or until the rice is cooked but still has a little bit of bite left to it.
Take the pan out of the oven, give the rice a gentle stir and then let it rest with the lid on for another 5-10 minutes.
