Tray bake risotto

This risotto is assembled in 15-20mins and doesn’t require any stirring. We’ve loaded it with veges, protein and used nutritious brown rice instead of the traditional white. It delivers on flavour, comfort and ease of cooking!

Ingredients

Salad ingredients

  • 8-10 chicken pieces

  • 1 1/2 C brown rice

  • 1 red onion, diced

  • 2 carrots, grated

  • 2 courgettes, grated

  • 2 sticks of celery, chopped

  • 3 garlic cloves, crushed

  • 1 tsp smoked paprika

  • 1 Tbsp finely chopped rosemary leaves

  • 1 Tbsp finely chopped thyme leaves

    or, use 1 tsp of each herb dried

  • 2 bay leaves

  • Zest and juice of one lemon

  • 4 C boiling water

  • 1 Tbsp chicken stock

  • 10-12 raw prawns

  • Salt and pepper to taste

Directions

Heat the oven to 200C. Fry the chicken pieces in a little bit of oil until they are browned on both sides but not cooked through. Rest in the pan while you prepare the other ingredients.

Add all of the other ingredients except the stock to a large roasting dish or large oven proof dish with a lid.

Remove chicken from the pan but leave all the juices. Add the boiling water and chicken stock. Bring to the boil and scrape all the pieces off the bottom of the pan. Pour boiling hot stock over vegetables and rice. Nestle the chicken pieces evenly amongst the rice and vegetables. Cover tightly with a lid or tinfoil.

Bake for 45-50mins or until the rice is cooked.

Remove from the oven, uncover and top with prawns. Cover and return to the oven for 10mins or until prawns are cooked through. Garnish with parsley and lemon wedges.

Enjoy!

Yum! Sarah X

DinnerSarah Martelli