Baked Chicken & Tomato Risotto
This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step1 of 3
Preheat oven to 180°C/160°C. Lightly grease a 3-litre ovenproof dish.
Step2 of 3
Heat 1 tsp olive oil in a large frying pan on high. Cook chicken and onion for 5 minutes or until browned. Add zucchini and pumpkin; cook for a further 5 minutes.
Step3 of 3
Add rice to pan, stirring to coat. Transfer to dish and stir in 400g can diced tomatoes and combined MAGGI 3 ways – Rustic Italian Base and 3 cups (750mL) water. Bake for 40-45 mins, stirring every 10 mins or until chicken is cooked through and rice is al dente. Serve topped with shaved parmesan.