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Cooking
Baked Risotto with Chicken and Vegetables
· 3 servings
Chop the vegetables
Peel the onion and garlic, chop them 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 it into larger pieces (chicken breast can also be used, but keep in mind the meat will be drier), season with salt, pepper and turmeric, then add to the pot with the onion and garlic. Briefly sear the meat, then pour in white wine and let it reduce.
Add the remaining ingredients
Cut the carrot into thin rounds and the pepper into larger chunks, 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 well so the rice is fully submerged.
Bake in the oven
Cover with a lid and place in a preheated oven. Bake first at 200 °C until the sauce starts to bubble, then reduce to 160 °C and bake for about 20-30 minutes.
Serving tip
Garnish with fresh parsley before serving.