BAKED CHICKEN AND BUTTERNUT RISOTTO

What is happening with the weather in the UK?!?? One minute we are basking in Spring sunshine admiring the tulips, the next we are shivering with the news that there will be snow and frost. Ah well, am going to ditch the fresh green salad idea for tonight and serve this warming one pot Baked Chicken and Butternut Risotto instead. Risotto is one of our absolute faves and this is the super easy way to make it…

CHICKEN AND BUTTERNUT RISOTTO

BAKED CHICKEN AND BUTTERNUT RISOTTO

Ingredients serves 4
2 tbsp olive oil
small bunch sage, leaves picked (8 small leaves reserved, the rest finely sliced)
1 onion, diced
350 g (12oz) chicken breast, cut into bitesize pieces
1 clove garlic, crushed
1/2 butternut squash, peeled and cut into 2cm (¾in) cubes
400 g (14oz) risotto rice
1 l (1 ¾ pint) hot chicken stock
75 g (3oz) Parmesan cheese, grated

How to prepare
Preheat the oven to 180°C (160°C fan) mark 4. Heat half the oil in a large, ovenproof casserole. Fry the small sage leaves for 1min until crisp, remove and set aside.

Add the remaining oil, chopped sage, onion and chicken and season well. Cook for 5-8min until onions are cooked and the chicken is lightly golden.

Add the garlic, butternut squash and rice, stirring for 1min. Pour in the stock and bring to a simmer.

Cover with a lid and bake in the oven for 25-30min until the rice is tender and most of the stock has been absorbed. Stir in the Parmesan and top with the fried sage leaves to serve.