Baked risotto Recipe
- 1 tbsp olive oil
- 50g/2oz arborio risotto rice
- ½ red pepper, stalk and seeds removed, chopped
- 1 spring onion, trimmed, sliced
- 1 heaped tbsp frozen peas
- 2 small mushrooms, peeled, chopped or torn
- 50g/2oz cooked leftover chicken, chopped
- 125-150ml boiling water
- large pinch stock or bouillon powder
- Preheat the oven to 200C/400F/Gas 6.
- 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.
- Pour in the boiling water and add the stock powder or bouillon. Cover the dish with the lid.
- Transfer the dish to the oven and bake for 15 minutes, or until the rice is tender. Set aside to cool slightly before serving.
