This is an easy version of risotto. While it doesn’t have the creamiest texture, it is still pretty good !

BAKED RISOTTO

Preheat the oven to 150C / 300F. Put a 5L ovenproof dish with lid in the oven.

Heat 60g butter in a large saucepan over medium heat. Stir in 1 thinly sliced leek and cook for 2mins. Add 2 chopped chicken breasts and stir for 3 minutes. Toss in 2 cups of risotto rice and stir for 1 minute. Add ¼ cup white wine and 1.25 L / 40oz chicken stock (can use ½ stock and ½ water) and bring to the boil.

Pour into ovenproof dish and cover. Cook for 30 mins, stirring half way through. Remove from oven and stir in 1/3 cup grated parmesan and 2 tablespoons finely chopped thyme.

Variations : add grated pumpkin, zucchini or carrots, mushrooms, cherry tomatoes, asparagus and/or onion.