Oven Baked Chicken Risotto

I normally make my risotto on the stove top but I will need it for another dish so lets try baking the risotto.

Heat the oven to 180c and place a 4ltr casserole dish to heat.

On the stove top heat 50 gms of butter and 2tbs olive oil
Saute one fin
ely diced onion until translucent
Add 1.5 cups aborio rice
Stir until translucent
Stir through a handful of baby spinach leaves and semi dried tomatoes
Add cooked diced chicken (if uncooked add before you add the rice)
Add 1litre chicken stock and bring to a simmer stirring often

Place in casserole dish cover and place in oven for 15 minutes
Remove and stir cook for a further 15 minutes or until rice is cooked and stock evaporates

If too dry and uncooked add more stock, if too moist and cooked remove lid and stir regularly.

Stir through cheese of your choice and serve.