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🍽️ Oven Risotto with Chicken and Tomatoes

711 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 2 tbsp olive oil
• 300 g whole grain risotto rice
• 1 l hot poultry broth
• salt
• pepper
• 600 g chicken breast fillet (4 chicken breast fillets)
• 50 g semi-dried tomatoes
• 300 g cherry tomatoes
• 80 g arugula (1 bunch)
• 60 g parmesan block (30% fat in dry matter)
• 10 g parsley (0.5 bunch)

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Dice the vegetables into fine cubes.
3. 3. Heat oil in a pot that is safe for the oven.
4. 4. Sauté the onions and garlic for 2 minutes over medium heat.
5. 5. Add the rice to the pot.
6. 6. Fry the rice for another 2 minutes over medium heat.
7. 7. Deglaze the dish with a splash of broth.
8. 8. Let the liquid evaporate completely.
9. 9. Pour the remaining broth over the rice.
10. 10. Season everything with salt and pepper.
11. 11. Preheat the oven to 200 °C (convection 180 °C or gas setting 3).
12. 12. Bake the risotto in the oven for 20 to 25 minutes.
13. 13. Rinse the chicken meat under running water.
14. 14. Pat the meat dry with a kitchen towel.
15. 15. Season the chicken with salt and pepper.
16. 16. Cut the semi-dried tomatoes into strips.
17. 17. Add the chicken breast fillets to the rice.
18. 18. Mix the semi-dried tomatoes into the dish.
19. 19. Bake everything for another 20 minutes in the oven.
20. 20. Wash the cherry tomatoes.
21. 21. Pat the cherry tomatoes dry.
22. 22. Halve the cherry tomatoes.
23. 23. Wash the arugula.
24. 24. Spin the arugula dry.
25. 25. Grate the Parmesan.
26. 26. Wash the parsley.
27. 27. Shake the parsley dry.
28. 28. Chop the parsley finely.
29. 29. Fold the halved cherry tomatoes into the rice.
30. 30. Bake the dish for another 5 minutes.
31. 31. Check if the rice is cooked but still has a slight bite.
32. 32. Check if the chicken is fully cooked.
33. 33. Remove the pan from the oven.
34. 34. Stir two-thirds of the Parmesan into the rice.
35. 35. Let the dish rest for 3 minutes.
36. 36. Season the risotto with salt and pepper to taste.
37. 37. Serve the risotto topped with arugula.
38. 38. Sprinkle it with the chopped parsley.
39. 39. Add the remaining Parmesan on top.

Nutrition per serving

• kcal: 711
• Protein: 61 g · Fett/Fat: 24 g · Carbs: 62 g