One-Pan Oven-Baked Chicken & Pumpkin Risotto

Ingredients

• 2 tbsp extra virgin olive oil
• 0.5 leek (halved and thinly sliced)
• 1 bunch sage (small bunch, finely sliced)
• 4 garlic cloves (minced)
• 1.5 cup arborio rice (risotto rice)
• 4.5 cup chicken stock
• sea salt (to taste)
• black pepper (cracked, to taste)
• 4 chicken thighs (cut into bite-sized pieces)
• 0.25 Kent pumpkin (small, diced into cubes)
• 1 cup parmesan cheese (finely grated, plus extra to serve)
• 2 handful baby spinach (large handfuls)

Steps

1. 1

   Preheat oven to 180°C conventional (160°C fan-forced).

2. 2

   Heat olive oil in a large ovenproof pan or casserole dish over medium heat.

3. 3

   Add the leek and cook for 3–4 minutes until softened.

4. 4

   Add the garlic and sage, cooking for a further 1–2 minutes until fragrant.

5. 5

   Stir through the arborio rice and cook for 1–2 minutes, allowing it to lightly toast and become slightly translucent.

6. 6

   Pour in the chicken stock and stir well to combine.

7. 7

   Add the chicken, pumpkin, salt and pepper, and gently mix everything together.

8. 8

   Cover with a lid and transfer to the oven.

9. 9

   Bake for 35–45 minutes or until the rice is tender and the liquid has absorbed. Remove halfway through to give it a stir.

10. 10

    Remove from the oven and stir through ¾ cup of the parmesan and the baby spinach until wilted and creamy.

11. 11

    Allow to sit for a few minutes before serving. Finish with extra parmesan on top.

Notes

Allowing the risotto to sit for a few minutes after stirring in the cheese and spinach helps the texture become even creamier. Ensure your pan is truly ovenproof before starting.

Nutrition per serving

• main
• dinner
• one-pot
• baked
• chicken
• pumpkin
• budget-friendly
• family-meal