Oven Baked Chicken and Tomato Risotto

Serves 4

Ingredients:

1 cup Arborio rice
4 small chicken thigh fillets (350g), chopped
2½ cups hot chicken stock
50g butter
3 cloves garlic, crushed
1 cup chopped shallots
¼ cup Sandhurst semi-dried tomatoes, coarsely chopped
¼ cup tomato paste
4 strips lemon zest
¼ t.phpoon black pepper
½ cup finely grated parmesan cheese
¼ cup pinenuts, toasted


Here's How:

Preheat oven to 180ºC. Combine rice, thigh fillets, chicken stock, butter, garlic, shallots, semi-dried tomatoes, tomato paste, lemon zest and pepper in a large oven proof dish. Cover tightly with a lid and bake 45 minutes or until tender, stirring twice during cooking time. Let stand, covered for 10 minutes. Stir in parmesan and pinenuts.