Oven baked chicken and mushroom risotto (Slimming World friendly)

This is a really easy and budget friendly dish. I make it when I have a bit of leftover cooked chicken and a little goes a long way. There are only a few ingredients and it's so quick to make and spends half an hour in the oven when you don't have to do anything to it. It's so much easier than a traditional risotto when you have to use boiling stock and stir constantly. I usually serve it with a side salad or some broccoli to make sure you get your speed vegetables.

It is important to get the right kind of rice to make this it doesn't work well with long grain or basmati it needs to be risotto rice usually arborio but it's cheap and easily available everywhere I get mine in my local ASDA and it's only about a pound and of course if you are vegetarian simply leave out the chicken and use vegetable stock.

Oven baked chicken and mushroom risotto

250g fresh mushrooms (sliced)
100g cooked chicken (chopped)
180g risotto rice
1 onion (finely chopped)
1 clove garlic (crushed)
500ml chicken or vegetable stock (from a cube is fine)
1 tsp dried thyme
low calorie spray oil
salt and pepper

Preheat the oven to Gas 6 /200/400

(If you don't have a hob proof dish you can do this in a saucepan and transfer it to the dish when it goes in the oven)

Place the dish or pan on the hob spray well with the spray oil then add the onion and garlic, sprinkle with a teaspoon of salt (this stops the onion browning) and fry gently till the onion has softened. Add the rice and fry for a few more minutes add a little water if it starts to stick.

Add in the mushrooms, chicken, stock and thyme stir well, bring to a simmer then put on the lid and place in the oven.

Cook for 30 minutes then remove from the oven stir well and taste if you need any more salt and pepper.

Serves 2 and is syn free

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