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Baked risotto

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 2
Dietary: Dairy-free Egg-free Nut-free Pregnancy-friendly

This super-healthy three-step risotto is packed with vegetables and ready in less than 30 minutes.

By Kate Morris and Sally Brown

From I Can Cook

Ingredients

1 tbsp olive oil
50g/2oz arborio risotto rice
½ red pepper, stalk and seeds removed, chopped
1 spring onion, trimmed, sliced
1 heaped tbsp frozen peas
2 small mushrooms, peeled, chopped or torn
50g/2oz cooked leftover chicken, chopped
125-150ml boiling water
large pinch stock or bouillon powder

Method

Preheat the oven to 200C/400F/Gas 6.
Grease a lidded ovenproof dish with a little oil and pour in the rice. Add the red pepper, spring onion, peas, mushrooms and chicken and stir until well combined.
Pour in the boiling water and add the stock powder or bouillon. Cover the dish with the lid.
Transfer the dish to the oven and bake for 15 minutes, or until the rice is tender. Set aside to cool slightly before serving.