Baked Chicken Risotto Recipe | Simple Home Edit

Ingredients

• 1 tbsp olive oil
• 1 brown onion, diced
• 1 tbsp finely chopped garlic
• 500 g mushrooms, sliced (optional)
• 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 bunch asparagus, cut into 1 cm (½ inch) pieces (optional)
• 330 g arborio rice
• 1 litre chicken stock, at room temperature
• 2 sprigs fresh thyme (optional)
• ½ tsp sea salt flakes
• ½ tsp freshly cracked black pepper
• 90 g baby spinach leaves (optional)
• 100 g freshly grated parmesan, plus extra to serve
• 2 tbsp unsalted butter
• Chilli oil, to serve (optional)