It’s zesty, it’s creamy, it’s salty and it’s easy peasy lemon squeezy! Who can say no to that?
Risotto is always quite daunting for people who have never made it before. Being a student, I was always very dubious of attempting to make it myself, despite the fact I absolutely adored it! In my head it was complex, expensive and time consuming. Oh my days, I was sadly mistaken!
There is such a thing as baked risotto – no more standing over a pot stirring away continuously, wahey!
Here it is – learn it, love it, make it over and over again!
Top Tip: Go easy on the lemon, I’m a lemon lover and found that this was slightly over powering!
- 4 Chicken Thighs (bone-in, skin-on), excess skin and fat removed
- 2 cloves Garlic, sliced
- 1 onion, diced
- 1 cup Arborio Rice
- 1 cup Dry White Wine
- 1 small Lemon, thinly sliced
- About 2 cups Chicken Stock (low salt)
- Fresh Thyme or Rosemary
- Parmesan Cheese
Pre-heat the oven to 200 degrees.
Pat the chicken thighs dry and season with salt and pepper, this allows them to crisp up easily when you put them in the pan – everybody loves the crunch!
Heat about a table spoon of oil (Sunflower or Olive) in a pan then gently seal the chicken thighs until golden brown on both sides. This should take between 6 and 15 minutes depending on your heat setting.
Keeping a small amount of the chicken juice in the pan, drain the juices and set aside for use later.
Next, fry the garlic and onions until soft and brown.
Add the rice to the pan and toast for about 2 minutes (really try not to burn the rice at this stage by turning your heat setting down!)
Time for the zing – squeeze over about 2 tablespoons of lemon juice!
Pour in the wine and chicken juices, then simmer until all the liquid is absorbed. (if you’re keeping costs down, use a cup of chicken stock instead, it tastes just as good)
Next transfer the risotto into an oven dish, place the chicken thighs on top (skin side up) with the lemon slices tucked around them. Here, you can season and add some fresh sprigs of thyme or rosemary – if you have them!
Pour over the remaining chicken stock. It should cover most of the chicken aside from the skin.
Transfer to the oven and cook until the rice is cooked and the chicken is lovely and tender! (roughly 30 mins)
No Stirring, no fuss – cooked in no time at all!
Try it and let me know what you think!