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Chicken and spinach oven-cooked risotto



3 tbsp rapeseed oil
8 skinless, boneless chicken thighs
3 banana shallots, halved and thinly sliced
2 cloves garlic, crushed
¼ tsp chilli flakes
4 medium tomatoes, peeled, cut into quarters, seeds squeezed out and each piece halved
200g arborio rice
250ml chicken stock
200g prepared spinach (stalks and roots removed)


Preheat oven to 190°C/375°F/ Gas 5. Heat 2tbsp of oil in a cast-iron casserole pot and brown the chicken on all sides until golden. Remove and rest on a plate. Pour the rest of the oil into the pot and add the shallots and garlic. Cook without browning for 5 minutes until just soft. Add the chilli flakes and tomatoes and cook for 3 minutes. Stir in the rice and chicken. Season with sea salt crystals and freshly ground black pepper. Pour over the stock and 250ml water, and stir. Put a lid on the casserole dish and cook in the preheated oven for 25 minutes. Meanwhile put the spinach in a colander and pour over a kettle full of boiling water. Add the drained spinach to the pot, stir and cook for a further 10 minutes. Serve from the pot.

Photography and prop styling: Angela Dukes
Recipes and food styling: Linda Tubby

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