This article was written for Annabel & Grace, which is now part of Rest Less.
BAKED CHICKEN AND BUTTERNUT RISOTTO
Ingredients serves 4
2 tbsp olive oil
small bunch sage, leaves picked (8 small leaves reserved, the rest finely sliced)
1 onion, diced
350 g (12oz) chicken breast, cut into bitesize pieces
1 clove garlic, crushed
1/2 butternut squash, peeled and cut into 2cm (¾in) cubes
400 g (14oz) risotto rice
1 l (1 ¾ pint) hot chicken stock
75 g (3oz) Parmesan cheese, grated
How to prepare
Preheat the oven to 180°C (160°C fan) mark 4. Heat half the oil in a large, ovenproof casserole. Fry the small sage leaves for 1min until crisp, remove and set aside.
Add the remaining oil, chopped sage, onion and chicken and season well. Cook for 5-8min until onions are cooked and the chicken is lightly golden.
Add the garlic, butternut squash and rice, stirring for 1min. Pour in the stock and bring to a simmer.
Cover with a lid and bake in the oven for 25-30min until the rice is tender and most of the stock has been absorbed. Stir in the Parmesan and top with the fried sage leaves to serve.