Chicken, basil and roasted pepper oven risotto

Categories: October

Ingredients

• 75g unsalted butter
• 1 large onion, finely chopped
• 2 skinless chicken breasts, cut into bite-sized pieces
• 440g risotto rice, such as arborio
• 150ml white wine
• 1.2 litres hot chicken stock
• 185g jar roasted red peppers, drained and thickly sliced
• small handful chopped fresh basil, plus extra shredded basil, to garnish
• 4 small handfuls baby spinach leaves, washed
• extra-virgin olive oil, to serve

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Put a 5-litre ovenproof dish in the oven to heat.

2. Melt 30g of the butter in a saucepan over a low heat, add the onion and cook for 5 minutes until soft. Add the chicken and cook for 2-3 minutes until starting to colour, then stir in the rice and cook for 1 minute. Pour in the wine and the stock, and bring to the boil. Remove from the heat and tip into the dish.

3. Cover tightly with a lid or foil and bake for 20 minutes, giving everything a good stir halfway through, until the rice is al dente and most of the liquid is gone, but it’s still nice and moist.

4. Stir in the remaining butter, pepper slices and basil. Season to taste. Divide the spinach between each serving plate and top with the oven risotto and extra basil. Drizzle with a little oil to serve.

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