Our Rainbow risotto recipe makes a quick and healthy meal.
- 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.
- 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.
- Remove from oven. Stand, covered, for 5 minutes. Remove foil. Serve topped with basil leaves.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set