Yah, I know it’s hard to be enthusiastic about Monday but on the bright side, I had my Monday dinner sorted with leftover ready for packed lunch tomorrow. Talk about efficient meal planning over here in Fuss Free Cooking HQ huh?
Making risotto is something I would reserve to do on a Friday or Saturday night when I have all the time in the world to stand by the stove tempering the Arborio rice in hot broth. When I was time starved, baked risotto seemed to be an acceptable compromise, contrary to what a purist would say.
I have come across a baked chicken and corn risotto recipe from an old clipping of Woman’s Day magazine on “Feed 4 for $10 or Less” article. Although I don’t consider myself as a budget home cook, it is a major achievement to be able to prepare a meal for no more than $2.50 per serving. After all $2.50 can hardly buy you anything nowadays. This is one of the many beauties of home cooking. 😉
The original recipe calls for 400g chicken thigh fillets which I have substituted with half of store-bought roast chicken. I know, I know, I was looking for more shortcuts in a shortcut risotto. But you can’t fault me for trying right? However, if you decide to use chicken thigh fillets, make sure you cut them in cubes and brown them first.
In case you wonder how baked risotto differs from the traditional way of making risotto, the former was less creamy than the latter. The stirring motion helped to loosen the starch molecules from the grains. In the absence of the stirring motion, baked risotto was less creamy. Additionally, this recipe was a dairy free version with the exception of parmesan being added just before serving.
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