|2 tablespoons olive oil||2 cups Arborio rice|
|1 onion, finely chopped||1 litre (4 cups) Campbell’s Real Stock – Chicken|
|200g button mushrooms, thinly sliced||60g baby spinach leaves|
|2 cloves garlic, chopped||½ cup finely grated parmesan|
|500g chicken breast fillets, trimmed, sliced|
Preheat Bosch oven to 4D hot air 160°C.
Heat oil in a large flameproof casserole dish (16-cup capacity) over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add mushrooms and garlic. Cook, stirring for a further 2 to 3 minutes, or until mushrooms are tender. Add chicken. Cook, stirring occasionally, for about 2 minutes, or until browned.
Stir in rice. Add Campbell’s Real Stock – Chicken. Bring to boil. Cover with lid.
Cook in oven for about 20 to 25 minutes, or until rice is tender and liquid has almost absorbed. Stir through spinach and parmesan.
Risotto is best served immediately as it will thicken and become gluggy on standing.