One Pan Chicken Risotto Bake

What You Will Need

• 1 tbs olive oil 
• 1 onion diced 
• 1 carrot diced finely 
• 1 cup of finely diced mushroom (or grated for little bubs- this is 4-5 mushrooms)
• 1 zucchini finely diced (or grated for little bubs)
• 1 tsp dried thyme
• 1 tsp dried rosemary 
• Good crack of pepper
• 1 tbs garlic minced 
• 1.5 kg of chicken thigh (skin on and with the bone for more flavour if possible. The skin also prevents it from drying out in the oven)
• 1 bag of frozen spinach 
• 1 x lemon (juice and 1-2 tbs of zest)
• 1 ½ cups of risotto rice 
• 1 cup of milk (can use plant milk)
• 4 cups of low sodium chicken or vegetable stock 
• Parmesan to serve (optional)

What To Do

• Preheat the oven to 160 degrees 
• Heat an oven proof pan on the stove top* 
• Add in your olive oil, onion, carrot, mushrooms, zucchini, herbs and garlic and then cook until softening 
• Add your chicken thigh in and brown 
• Add the rest of your ingredients and mix through
• Add in 3 cups of stock and the milk in and stir
• Pop on the lid and put in the oven for 45 minutes 
• Take the lid off, add the last cup of stock over the top and cook for another 10-15 minutes to brown a little  
• For the adults and big kids at the table add some parmesan to the plate
  *This means less washing up! If you don't have a dish that you can use on the stove and then transfer to the oven, you can move everything from a pan to an oven proof dish.