Adam Liaw’s baked chicken and tomato risotto

Name: Adam Liaw’s baked chicken and tomato risotto
Cook time: 1 h 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 800g chicken drumsticks; 1 brown onion, finely diced; 3 garlic cloves, roughly chopped; 20g butter; 2 cups arborio rice; ¼ cup white wine; 500ml tomato passata; 500ml chicken stock; 2 tbsp roughly chopped parsley, to serve; ½ cup freshly grated parmesan, to serve

Adam Liaw

April 14, 2023

This oven-baked chicken and tomato risotto is a budget-friendly one-pot wonder.William Meppem

easyTime:1-2 hoursServes:4

This simple one-pot dish lets your oven do all the work.

Ingredients

2 tbsp olive oil
800g chicken drumsticks
1 brown onion, finely diced
3 garlic cloves, roughly chopped
20g butter
2 cups arborio rice
¼ cup white wine
500ml tomato passata
500ml chicken stock
2 tbsp roughly chopped parsley, to serve
½ cup freshly grated parmesan, to serve

Method

Step 1
Heat your oven to 160C fan-forced (180C conventional). Heat a lidded, low casserole dish or heavy roasting tray over medium heat and add the oil. Cut a few deep slits into each drumstick, season well with salt and pepper and fry the chicken until well browned, then remove from the pot.
Step 2
Add the onion and garlic to the same pot and fry for a few minutes until softened. Add the butter and rice and fry until the rice is coated in the oil. Add the wine, passata and stock and stir to combine. Season very well with salt and pepper.
Step 3
Return the chicken to the top of the rice and bring to a simmer. Cover with a lid or foil and bake for 40 minutes. Remove from the oven and stand for 10 minutes without removing the lid. Remove the lid and scatter with parsley, parmesan and black pepper to serve.