Sunday, May 18, 2014

Oven Baked Chicken Risotto

Start by sautéing some leek, garlic and red pepper in olive oil.

In a separate pan brown
4 cut chicken thighs
2 Diced chorizo sausages

Combine and add
2 cups aborio rice and cook until clear
1 litre chicken stock

Combine in an oven proof dish
Bake at 180c for 40 minutes

Top with grated Parmesan

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