Baked Chicken and Mushroom Risotto with Fennel

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Wanting to keep dinner pretty simple tonight and made a one dish wonder! Only had to brown a few things in a hot pan and the oven did the rest. Baked risotto rice with creamy chicken breast, mushroom, fennel, spinach and tarragon turned about to be a winner! You could serve alongside some steamed vegetables if you wanted but we kept it simple and just had the risotto bake! Could make it vegetarian and use big chunks of pumpkin for a meatless dinner.

One Dish Baked Creamy Chicken and Mushroom Risotto with Fennel

Ingredients:
250gm. button mushrooms, sliced
2 tsp. crushed garlic
1/2 brown onion, diced
1/2 fennel bulb, core removed and sliced
1 tbsp. dried tarragon
3 tbsp. oil
1/4 leek, sliced
2 cups. baby spinach
1 cup. Arborio or short grain rice
2 cup. chicken stock, warm
3/4 cup. cream
1/4 cup. white wine (optional)
Salt and Pepper
700 gm chicken breast or thigh

Method:

  1. Pre-heat oven 180 degrees fan-bake.
  2. In large oven proof dish slice mushrooms and scatter over the base followed by rice and half the spinach.
  3. Heat fry pan over high heat add half the oil, onion, garlic, tarragon and fennel with a good sprinkle of salt and pepper. Sautee until browned add leek and cook for 2 minutes then pour in wine to deglaze the pan. I also chopped about 1 tbsp. of top of the fennel and added to the fry pan.
  4. Add to baking dish followed by remaining spinach.
  5. Add remaining oil to fry pan and season your chicken I used breast, add to hot pan and brown both sides around 2-3 minutes per side,
  6. Add to baking dish with hot stock and cream.
  7. Cover and bake for 30 minutes then remove cover and bake for a further 15 minutes until rice is tender.
  8. Serve as is or with a side of steamed vegetables.

Serves: 4-5

Heart Warmer

Raosted Cauliflower and Smoked Bacon Soup with Crsipy Onions

Roasted Cauliflower and Smoked Bacon Soup with Crispy Caramel Onions

With a soulful thought and some tender loving care, I have created a heart warming soup to put a smile on anyone’s face. Rich and warming smoky bacon infused roasted cauliflower soup with hints of fresh corn finished with pulled smoked bacon and crunchy caramel onions .

As the months grow colder and the days grow shorter we are in need of some hearty warming dishes. Cauliflower is in an abundance at the moment and oh so cheap. Picking up a whole Cauli for $2.50 at the farmers market= BARGIN. The best thing about this recipe is it makes 3.5 ltrs and is great to be frozen and pulled out on a cold winter night or served fresh on the day of making. I believe soups always grow tasty the day after making , the flavours become bolder and harmonize together creating an ever so tasty spoonful.

Would you like this recipe? Comment Below

I’m sure your Family would love to see this on the table!