Chicken Thighs and Baked Green Risotto

Prep time
20min
Cook time
1h
Serves
6

Add a glamorous crunchy twist to comforting risotto – this version is baked to save on hands-on time.

Ingredients:

  • 1 Tbsp (15ml) oil
  • 2 leeks, sliced
  • 1 sprig thyme
  • 1 ½ cups (300g) arborio rice
  • 4 ½ cups (1,25l) chicken stock
  • 4 cups (120g) kale, shredded
  • 6 pieces Southern fried chicken thighs 
  • To serve: ½ cup (40g) parmesan and a handful of basil or parsley

Method:

  1. Preheat the oven to 180°C. 
  2. Heat a deep, ovenproof pan over medium heat. Add the oil and cook the leeks and thyme for about 5 minutes, or until softened.
  3. Season with salt, then add rice and stock and stir to combine. Cover and bake for 30 minutes. 
  4. After 30 minutes, uncover and add chicken atop the risotto, and bake for a further 15 minutes uncovered. 
  5. Add the shredded kale for the last 10 minutes of cooking. 
  6. Serve immediately with parmesan and fresh basil or parsley.