GF WF Oven-baked chicken risotto

Ingredients:

50g  butter
1 large onion, finely chopped
2 chicken breast fillets, cut into 2cm cubes
440g arborio rice
60ml white wine
1.25L GF chicken stock
50g grated parmesan, plus extra to serve
2 tbs chopped fresh basil, plus extra shredded basil to garnish
a good handful of baby spinach leaves
Olive oil, to drizzle
100g marinated roasted capsicum*, drained, thickly sliced
* Available from some delicatessens or in jars from some supermarkets.

Method:
 
Preheat oven to 170°C/325°F/GasMark 3 and place a 5-litre ovenproof dish in oven to heat.

Melt the butter in a saucepan over low heat, add the onion and cook for 2-3 minutes until soft.
Add chicken and cook for 2-3 minutes until it starts to colour, then add the rice and cook, stirring for 1 minute.
Add wine and stock and bring to the boil, then pour everything into the preheated dish.
Cover tightly with a lid or foil and place in the oven for 15 minutes.
Remove and give everything a good stir, then cover again and return to the oven for a further 15 minutes.

By this time all liquid should have been absorbed.
If not, return to the oven uncovered for a further 5 minutes.

Remove and add the parmesan, capsicum and basil, and season with salt and pepper.
Stir.
Divide the spinach among 4 plates and top with risotto.
Sprinkle with extra parmesan and basil, and drizzle with olive oil.