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Baked Chicken Risotto with Rosemary and Parmesan

Recipe supplied by: Karen Myors

More Recipes From Karen

Information about Karen: Karen and her husband Les have inherited some wonderful recipes passed down from family members. She is an amazing "home" cook and everyone goes back for seconds. Karen has kindly shared some of her amazing recipes with us for this site.


Information about this recipe: Can also be made in individual pots.

Recipe listed by: Marianne Hull

Ingredients
  • 2 tspn Olive Oil
  • 2 tspns Butter
  • 300g Chicken Breast, diced
  • 1/4 cup Grated Parmesan
  • 1 Leek, halved and sliced thinly
  • 1 Tblspn chopped Rosemary
  • 2 cups diced Pumpkin
  • 1/3 cup fresh Breadcrumbs
  • 1 pkt Continental Gourmet Roast Chicken & Leek Risotto
Method
  • Preheat oven to 200 C
  • Heat oil in frypan and brown chicken
  • Add Leek and Pumpkin and cook, stirring for 2-3 mins.
  • Add Risotto Packet contents and 1 1/2 cups of water. Bring to boil and simmer 10-12 mins till just sloppy
  • Stir in butter then put in a casserole dish.
  • Combine rosemary, parmesan and breadcrumbs then sprinkle over risotto.
  • Drizzle or spray with oil then bake for 10-15 mins until golden.
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