Quick one-dish baked risotto
No more standing in the kitchen. Rice, chicken, vegetables and spices are baked together in one casserole dish, creating a satisfying meal for the whole day. Ideal for a quick lunch or dinner or as a packed lunch for work.
Ingredients · Servings 2
- 1 cup of rice
- 1.5 cups of broth (or water)
- 1 teaspoon soy sauce
- 1 cup frozen vegetables
- 1 teaspoon teriyaki sauce
- 1 tablespoon honey
- 1 chicken breast
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground paprika
- 1/2 teaspoon dried (or fresh) ginger
- 1/2 teaspoon dried garlic
- salt to taste
- 100 g hard cheese
Method · 55 min
- Measure the rice and vegetables into a cup and pour into the prepared baking dish.
- Cut the chicken into smaller pieces and add to the baking dish with the rice.
- Then add honey, curry powder, sweet paprika, ginger, garlic, salt and teriyaki sauce to the meat (we can omit this if necessary).
- Add the broth and mix together.
- Bake in an oven preheated to 200 °C and stir the risotto halfway through. You will know the risotto is ready when all the liquid has been absorbed.
- 5 minutes before the end of baking, sprinkle the risotto with grated cheese and bake again.
