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CHICKEN RISOTTO

A quick, one-pot camp oven recipe to feed a crowd

CHEAT'S
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GUIDES

WORDS & IMAGES BY EMMA RYAN

Method
Heat a generous slug of olive oil in your camp oven or a large saucepan and add chicken, rosemary sprigs, garlic, plenty of salt and black pepper, and around three quarters of a cup of water (plus a splash of white wine, if you’ve got it) and put the lid on. Allow chicken to poach for 5-7 minutes, or until just cooked. Place cooked chicken on a plate and set aside.

Return pot to heat and add a little more olive oil. Throw in diced onion and cook until transparent (not brown), then add remaining veggies and season with salt and pepper. You can substitute veg for whatever you have on hand – mushrooms and asparagus also work well. Stir occasionally for 5 minutes, allowing veggies to brown slightly. This caramelisation adds great flavour to your dish.

Add pre-cooked rice and chicken and stir to combine. Add a cup of water and place the lid on. Allow to steam for 5-7 minutes, stirring occasionally. Remove pot from heat and add butter, parmesan and parsley, plus salt and pepper to taste.

Serve with a slice of lemon. 

Ingredients
500g chicken thigh fillets, chopped
1 brown onion, diced
3 cloves garlic, diced
5 sprigs of rosemary
2 450g packs of pre-cooked brown rice
2 zucchinis, roughly chopped
½ bunch kale, roughly chopped
1 bunch of broccolini, roughly chopped
1 lemon
60g butter, chopped
1 bag shaved parmesan cheese
1 bunch parsley, finely chopped

GUIDES

A quick, one-pot camp oven recipe to feed a crowd

CHEAT'S

CHICKEN RISOTTO

SCROLL DOWN

WORDS & IMAGES BY EMMA RYAN

Ingredients
500g chicken thigh fillets, chopped
1 brown onion, diced
3 cloves garlic, diced
5 sprigs of rosemary
2 450g packs of pre-cooked brown rice
2 zucchinis, roughly chopped
½ bunch kale, roughly chopped
1 bunch of broccolini, roughly chopped
1 lemon
60g butter, chopped
1 bag shaved parmesan cheese
1 bunch parsley, finely chopped

Method
Heat a generous slug of olive oil in your camp oven or a large saucepan and add chicken, rosemary sprigs, garlic, plenty of salt and black pepper, and around three quarters of a cup of water (plus a splash of white wine, if you’ve got it) and put the lid on. Allow chicken to poach for 5-7 minutes, or until just cooked. Place cooked chicken on a plate and set aside.

Return pot to heat and add a little more olive oil. Throw in diced onion and cook until transparent (not brown), then add remaining veggies and season with salt and pepper. You can substitute veg for whatever you have on hand – mushrooms and asparagus also work well. Stir occasionally for 5 minutes, allowing veggies to brown slightly. This caramelisation adds great flavour to your dish.

Add pre-cooked rice and chicken and stir to combine. Add a cup of water and place the lid on. Allow to steam for 5-7 minutes, stirring occasionally. Remove pot from heat and add butter, parmesan and parsley, plus salt and pepper to taste.

Serve with a slice of lemon.