Chicken & Quinoa Risotto

Program: Bake

Preheat temp: 190⁰C

Pre heat time: 10 mins

Cook temp: 190⁰C

Cook time: 50 mins

Ingredients:

• 1 tbsp olive oil
• ½ onions, sliced
• 1 yellow bell pepper, sliced
• 2 garlic cloves, minced
• 1 cup quinoa (soaked overnight)
• 2 chicken breast, cut into pieces
• 4-5 thyme sprigs
• 2 bay leaves
• 50 gms button mushrooms, sliced
• 2 cups chicken stock 
• ⅓ cup white wine
• ¼ cup heavy cream
• ¼ cup parmesan, grated
• ¼ cup cheddar cheese, grated
• Sea salt, to taste
• Fresh ground pepper, to taste
• Fresh chives, for garnish

Preparation:

1. Select the program and preheat the oven. Wash and clean chicken breast, marinate with olive oil, salt pepper and keep aside
2. Put oil in a large oven safe metal casserole.  Now place the sliced onions, yellow bell pepper, mushrooms, garlic, salt and pepper in the casserole and mix well
3. Place 2 chicken breasts and the tossed veggies, place the casserole in the oven and let the chicken cook for 20 mins
4. Now add soaked quinoa, along with herbs and stock, and cover the casserole with foil paper. Place the casserole back in the oven and cook the risotto for 30 mins
5. Just after 15 mins add wine and cream, Add salt and fresh ground pepper to taste. Do not let risotto dry out completely
6. Stir risotto well, and then cover to cook for 15 mins in a hot oven
7. Remove from the oven and stir in the cheddar cheese mix well
8. Serve with a sprinkle of cheese & fresh chives