Baked risotto

Name: Baked risotto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Georgian
Ingredients: 15.00 ml Olive Oil; 100.00 g Risotto rice; 75.00 g red chillies; 30.00 g Spring onion; 50.00 g Peas (frozen); 70.00 g Mushroom; 100.00 g Chicken meat (breast); 250.00 ml Chicken stock

This super-healthy three-step risotto is packed with vegetables and ready in less than 30 minutes.

Prep10 min

Cook15 min

Servings2

Cal/serving410

#vegetable#Main Course

Ingredients

Servings

Olive Oil15 ml
Chicken stock250 ml

Instructions

4 steps

1
Preheat the oven to 200C/400F/Gas 6.
2
Grease a lidded ovenproof dish with a little oil and pour in the rice. Add the red pepper, spring onion, peas, mushrooms and chicken and stir until well combined.
3
Pour in the boiling water and add the stock powder or bouillon. Cover the dish with the lid.
4
Transfer the dish to the oven and bake for 15 minutes, or until the rice is tender. Set aside to cool slightly before serving.

Nutrition

1 serving ≈ 240 g

Nutrition values are estimates. - means data is unavailable.

410

kcal

35.5g

Protein

42g

Carbs

10.8g

Fat

4.1g

Fiber

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Baked risotto

Ingredients

Instructions

Nutrition

My notes and cooking history

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