Name: Baked Chicken Risotto With Rosemary Gremolata Recipe
Total time: 55 min
Yield: 4
Cuisine: Italian

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With minimal stirring required, your weeknight dinner just got easy. This baked chicken risotto with rosemary gremolata is tasty and low in fat too. 

How to make Baked Chicken Risotto With Rosemary Gremolata Recipe

Cathie Lonnie

Crawler

Italian

<p>With minimal stirring required, your weeknight dinner just got easy. This baked chicken risotto with rosemary gremolata is tasty and low in fat too. </p>

Massel chicken style liquid stock

2 chicken breast fillets,  halved

Butter

Medium brown onion,  finely chopped

Arborio Rice

Garlic Cloves,  Finely Chopped

Can cherry tomatoes

Small zucchini,  sliced into ribbons

Finely Grated Parmesan

Finely Chopped Fresh Rosemary

step 1

Combine stock and 1 1/2 cups water in a medium saucepan over high heat. Bring to the boil. Add chicken. Reduce heat to low. Cover. Simmer for 2 minutes. Remove from heat. Stand, covered, for 5 minutes or until cooked through. Transfer to a plate. Set aside for 5 minutes or until cool enough to handle. Shred chicken. Reserve stock.

step 2

Melt butter in a 6cm-deep, 20cm x 28cm heavy-based flameproof casserole dish over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add rice and half the garlic. Cook, stirring, for 1 minute.

step 3

Strain warm stock over rice. Add tomato. Stir to combine. Cover tightly with foil. Bake for 20 minutes. Remove risotto from oven and stir. Scatter zucchini slices over risotto. Using tongs, push zucchini into rice. Bake, uncovered, for a further 8 to 10 minutes or until liquid is absorbed and rice is just tender.

step 4

Gently fold chicken and parmesan into risotto. Combine rosemary, lemon rind and remaining garlic in a small bowl. Serve risotto sprinkled with rosemary gremolata.

step 5

Taste