For a very long time I didn’t try to cook risotto only because it seemed to me that the process is very complicated. It requires a lot of attention and time. Standing by the stove and stirring for 20 minutes wasn’t an option for me! But then I find a way to cook it in the oven!
Today, oven baked risotto is one of the favorite dishes in our home. Soft and creamy rice with chicken, spinach, salty bacon, parmesan cheese and a little kick of white wine… Yamm!
This risotto is so easy to cook that even a beginner in the kitchen will cope with the meal.
Ingredients:
1-pound boneless chicken thigh
4 oz. bacon
1 medium onion
1 ½ cups Calrose rice
1 bunch spinach
3 cups chicken broth
1 cup white wine
1 tablespoon lemon juice
¾ cup Parmesan cheese
¾ tablespoon salt
¾ tablespoon garlic powder
½ teaspoon black pepper
1 tablespoon olive oil
Step 1
Clean the meat of excess fat and lay out on a baking sheet. Sprinkle with ¾ tablespoon of salt, ¾ tablespoon of garlic powder and ½ teaspoon of black pepper on both sides. Bake at 350 degrees for 25-30 minutes.
Step 2
Cut the bacon into small pieces and fry it in 1 tablespoon of olive oil until golden brown. Transfer to a paper towel and set aside. Put chopped onion into the bacon fat and cook until soften.
Step 3
Add the 1 ½ cups of Calrose rice and give it a stir. Poor in 1 cup of white wine and the lemon juice. Scrap the bottom of the pan and add 3 cups of chicken broth. Bring it to a boil, close the lid of the pan and transfer it to the oven. Cook at 425 degrees for 25 minutes.
Step 4
Cut the cooked chicken into small pieces, clean and chop the spinach.
Step 5
Take the pan out of the oven and put it on the stove. Continue to cook on low heat. Stir the rice and add the chicken, spinach, Parmesan cheese and the fried bacon to it. Give a good stir to the mixture. Add a ½ cup of chicken broth or water if needed.
Enjoy!
Notes:
Add extra salt if needed.
If you don’t like to cook with wine, replace it with 3 tablespoons of lemon juice.
Be very careful when transferring the pan from the oven.
- 1-pound boneless chicken thigh
- 4 oz. bacon
- 1 medium onion
- 1 ½ cups Calrose rice
- 1 bunch spinach
- 3 cups chicken broth
- 1 cup white wine
- 1 tablespoon lemon juice
- ¾ cup Parmesan cheese
- ¾ tablespoon salt
- ¾ tablespoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- Clean the meat of excess fat and lay out on a baking sheet. Sprinkle with ¾ tablespoon of salt, ¾ tablespoon of garlic powder and ½ teaspoon of black pepper on both sides. Bake at 350 degrees for 25-30 minutes.
- Cut the bacon into small pieces and fry it in 1 tablespoon of olive oil until golden brown. Transfer to a paper towel and set aside. Put chopped onion into the bacon fat and cook until soften.
- Add the 1 ½ cups of Calrose rice and give it a stir. Poor in 1 cup of white wine and the lemon juice. Scrap the bottom of the pan and add 3 cups of chicken broth. Bring it to a boil, close the lid of the pan and transfer it to the oven. Cook at 425 degrees for 25 minutes.
- Cut the cooked chicken into small pieces, clean and chop the spinach.
- Take the pan out of the oven and put it on the stove. Continue to cook on low heat. Stir the rice and add the chicken, spinach, Parmesan cheese and the fried bacon to it. Give a good stir to the mixture. Add a ½ cup of chicken broth or water if needed.
- Add extra salt if needed.
- If you don’t like to cook with wine, replace it with 3 tablespoons of lemon juice.
- Be very careful when transferring the pan from the oven.
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