Baked Chicken and Shallot Risotto

This is an excellent tasty oven baked chicken risotto, easy to make and can be served on the table in the pot.

Ingredients serve 4

1 tbls vegetable oil

75 g chopped shallots

2 chicken breast cut into cubes (600g)

440 g arborio rice

3 tbls whit wine vinegar

1.25 liters chicken stock

60 g cheddar cheese

½ cup chopped parsley

Method

Preheat the oven to 150ºC normal bake. Heat oil in a Dutch oven or similar, add shallots and cook over medium heat for approx. 3 minutes. Add chicken cubes and cook while stirring for approx. 5 minutes. Add rice and cook while stirring until rice is well coated. Add vinegar and chicken stock and bring to the boil while stirring. Place the covered pot in the oven and bake for approx. 30 minutes. Remove from the oven and stir in the cheese and parsley.

Note: Pour the mixture after bringing it to the boil in an ovenproof ceramic dish and cover if you don’t have a Dutch oven