Rainbow risotto

Cooking Meat Rainbow risotto

Our Rainbow risotto recipe makes a quick and healthy meal.

Lables: Low kilojoule Fish free Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a heavy-based, flameproof, casserole dish over medium heat. Add onion, garlic, carrot, zucchini and squash. Cook, stirring, for 5 minutes or until softened.
  2. Add rice. Stir to coat. Add stock and 1 cup cold water. Stir to combine. Bring to the boil. Cover with foil. Transfer to oven. Bake for 15 minutes or until liquid has almost absorbed. Remove from oven. Stir in chicken. Bake, covered, for 5 to 7 minutes.
  3. Remove from oven. Stand, covered, for 5 minutes. Remove foil. Serve topped with basil leaves.

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1 tbsp olive oil
1 medium red onion, thinly sliced
2 garlic cloves, crushed
1 medium carrot, peeled, grated
1 medium zucchini, grated
2 large yellow squash, halved, sliced
1 1/4 cups arborio rice
2 cups Massel salt reduced chicken style liquid stock
1/2 large barbecued chicken, skin and bones removed, meat shredded
1/4 cup small fresh basil leaves, to serve

Adv

Autors
Preparation time
25
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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