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Rainbow risotto

  • 0:25 Prep
  • 0:30 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 1 medium (150g) red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 medium (120g) carrot, peeled, grated
  • 1 medium (120g) zucchini, grated
  • 2 large (150g) yellow squash, halved, sliced
  • 1 1/4 cups arborio rice
  • 2 cups Massel salt reduced chicken style liquid stock
  • 1/2 large barbecued chicken, skin and bones removed, meat shredded
  • 1/4 cup small fresh basil leaves, to serve


  • 1
    Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a heavy-based, flameproof, casserole dish over medium heat. Add onion, garlic, carrot, zucchini and squash. Cook, stirring, for 5 minutes or until softened.
  • 2
    Add rice. Stir to coat. Add stock and 1 cup cold water. Stir to combine. Bring to the boil. Cover with foil. Transfer to oven. Bake for 15 minutes or until liquid has almost absorbed. Remove from oven. Stir in chicken. Bake, covered, for 5 to 7 minutes.
  • 3
    Remove from oven. Stand, covered, for 5 minutes. Remove foil. Serve topped with basil leaves.

Source: taste.com.au


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