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Chicken and spinach oven-cooked risotto

SERVES 4

Ingredients

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)

Method

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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