At a glance
You're making a delicious one-pot baked risotto loaded with chicken and veggies—just sauté aromatics and protein, toss everything together with rice and water, then let the oven do the heavy lifting for about 30 minutes. The main time-saver here is that you're not standing at the stove stirring constantly like traditional risotto; instead, the oven handles it all while you relax.
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Chop the vegetables
Peel the onion and garlic, chop finely, and sauté in a little oil in a cast-iron pot (or another oven-safe pot).
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Prepare the chicken
Clean the chicken and cut into larger chunks (chicken breast can also be used, though bear in mind the meat will be drier), season with salt, pepper and turmeric, and add to the pot with the onion and garlic. Sear the meat briefly, then pour in the white wine and let it reduce.
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Add the remaining ingredients
Slice the carrot into thin rounds and cut the pepper into larger cubes, then add to the pot along with the tomato purée.
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