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Baked Chicken Risotto with Rosemary and Parmesan
Recipe supplied by: Karen Myors
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.
Cooking Tips & Tricks
To serve
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- Recipe Uploaded: 26.08.2015
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