Who else's Family loves risotto? Heck I freaking love risotto! It's comfort food but also delicious and well my go too meal to use up a bunch of veggies that have seen better days lets be real!
What if I told you that there was a way that you could make risotto and not stand at the stove and stir forever while the house runs to the ground.... Ooooooo I got your attention now hey?
Ok well I'm going to give you this recipe... Go on try it and report back to me by either replying to this email or tag/dm me on Instagram @rossanos.casa
Baked Chicken & Asparagus Risotto:
2 cups arborio rice
1.5L Chicken stock
300ml light cream
200g button mushrooms. -sliced
1 bunch of asparagus - cut into 1cm pieces
1 leek - white part, sliced
100g salted butter
4 cloves of garlic - crushed
400g chicken tenderloins, small cubes
1/2 bunch fresh parsley
100g lemon thyme
olive oil, s&p
1. It is best to use a deep french oven pot of you do not have one use a sauté pan and then transfer into a lasagne tray.
Pre heat oven to 180C fan forced,
2. Place pot on medium low heat with a good glug of olive oil and butter. Add leek and sauté till softened. Add garlic and stir for a minute until fragrant.
3. Turn heat up to medium high and add chicken, stir fo a few minutes to gain some colour. Add mushrooms and stir for a couple of minutes. Fold through rice, fresh herbs, stock, season with s&p.
4. If using a sauté pan, transfer to lasagne tray, if using a french oven, pop lid on pot & Bake for 1hour and serve.
Ps This weeks podcast episode "Simplifying dishes"... Especially those ones that call for 10 pots and pans.... Yeah fuck that... Have a listen via the link below...