Baked Chicken and Vegetable Risotto
·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).
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.
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.
Add the rice
Add the rinsed rice and water, season with salt and pepper, add a bay leaf and stir so the rice is fully submerged.
Bake in the oven
Cover and place in a preheated oven. Bake first at 200°C until the sauce starts to bubble, then lower the temperature to 160°C and bake for about 20-30 minutes.
Serving tip
Garnish with fresh parsley before serving, if you like.