Baked Chicken and Vegetable Risotto

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   In a large oven-safe pan or Dutch oven, heat the olive oil over medium heat. Add the chicken thighs and cook until they are golden brown on all sides. Remove the chicken from the pan and set aside.

3. 3

   In the same pan, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.

4. 4

   Add the Arborio rice to the pan and cook for 1-2 minutes, stirring constantly, until the grains are coated in the oil and the edges become translucent.

5. 5

   Pour in the chicken stock and stir well. Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 15 minutes, or until the rice is almost cooked through.

6. 6

   Add the diced carrots and frozen peas to the pan. Stir well to combine.

7. 7

   Return the cooked chicken to the pan. Mix it with the rice and vegetables.

8. 8

   Stir in the cream cheese until it's melted and well incorporated into the risotto. Season with salt and pepper to taste.

9. 9

   Cover the pan with a lid or foil and transfer it to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and the rice is tender.

10. 10

    Remove from the oven and let the risotto rest for a few minutes. Garnish with fresh parsley before serving.