No fuss ONE-PAN DINNERS

Flavour meets convenience with these time-saving, mouthwatering dishes!

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Oven-baked risotto with chicken, rocket & tomato

PREP + COOK TIME

45 MINUTES

SERVES 4

2 tablespoons extra virgin olive oil

1 large onion, thinly sliced

2 garlic cloves, crushed

2 cups (400g) Arborio rice

¾ cup (180ml) dry white wine

1 litre (4 cups) chicken stock

4 small chicken breast fillets

Salt and freshly ground black pepper, to season

250g heirloom cherry tomatoes, halved

50g baby rocket leaves

½ cup (40g) finely grated Parmesan

1 tablespoon fresh flat-leaf parsley, chopped coarsely

1 Preheat oven to 200°C/180°C fan.

2 Heat 1 tablespoon of oil in a large frying pan or flameproof baking dish to medium-high heat. Cook onion and garlic, stirring, for 5 minutes or until onion softens. Add rice and stir to coat in onion mixture. Stir in wine and chicken stock, bringing to the boil.

3 Season chicken with salt and black pepper. Place chicken in a single layer on top of rice mixture and cover. Transfer to oven, then bake for 25 minutes or until rice is tender and chicken is cooked through. Stand, covered, for 5 minutes.