Easy Oven-baked chicken risotto.

Hi guys, i don't have a pic of this dish, but it was yummy and easy to make - though it doesn't beat Jen's husband's chicken and corn risotto! But this is super easy to make, and it means you don't have to stand over a stove top continuously stirring!

This fed me, my husband, and a 5 and 2 year old for 2(!) nights. Would serve 6 adults as a main meal.

Also, my son usually refuses to eat rice of any description, but this he finished his entire bowl before any of us and asked for more!

Preparation time - 15 mins
Cooking time - 20-30 mins

Ingredients
500g chicken - diced
3 Rashers of Bacon - diced
1 large onion - diced
1 tbsp of minced garlic - less if you want
mixed herbs to taste
salt and pepper to season.
6 cups of hot chicken stock (alternatively you can have 4 cups of chicken stock and 200mls white wine. I didn't use the wine)
3 cups of aborio rice
2 large tablespoons of sour-cream (I used lite sour cream)
Cheese - I just used low-fat shredded tasty cheese, but you can use any other cheese you want. As much or as little as you want. I used about 2 cups.

Optional ingredients
Mushrooms - diced
Capsicum - diced
Corn
pretty much any other vegie you want really.

Method

1. Pre-heat oven to about 180 degrees.
2. In an frying pan, brown onion, bacon, chicken and minced garlic until chicken is cooked through.
3. Add any optional vegies now and heat through .
4. Add rice and stir through until coated and gone transluscent. Add herbs and salt and pepper. Stir.
5. Add 2-3 cups of stock and stir until absorbed.
6. Transfer to an oven safe casserole dish or pot. Add left-over stock.
7. Put in oven for 20-30 mins. Check after 15mins and stir.
8. Bring out of oven whn all the stock is absorbed and the rice is cooked and tender. Add sour-cream and cheese and stir through well.
9. Serve. Caution, it will be hot so be careful when serving to young children.
10. Enjoy an easy, no fuss risotto!