Make this Baked Chicken & Leek Risotto or some Roast Baby Carrot, Parsnip & Red Onion on Whipped Ricotta

Kiwi foodie sensation Sarah Tuck shared these two recipes for easy winter meals on Sunrise.

Her oven-baked risotto is a gluten-free option that combines tender chicken, sweet leeks and fragrant tarragon in a creamy, lemon-scented rice. With no need for constant stirring, it’s a fuss-free take on the classic and an easy dinner for any night of the week.

For a meat-free option there’s her Roast Baby Carrot, Parsnip and Red Onion on Whipped Ricotta, a pretty-as-a-picture dish makes for the perfect side for almost any roasted or grilled meat. It can be served as a main but also makes an excellent side dish.

Baked Chicken and Leek Risotto

Serves: 2

Ingredients

• 1 tbsp extra virgin olive oil
• 20g butter
• 400g chicken thighs, sliced into 1cm strips
• Sea salt and ground pepper
• 1 small leek, thinly sliced
• 2 cloves garlic, crushed
• 1½ tsp dried tarragon
• ½ cup risotto rice
• 1¾ cups chicken stock (stock pot used)
• 2 tsp finely grated lemon zest
• ½ cup grated parmesan cheese, plus extra to serve
• ½ cup toasted sliced almonds, to serve

Method

1. Preheat oven to 160C fan bake.
2. Heat oil and butter in a medium ovenproof frying pan. Add chicken, season with salt and pepper, and cook until lightly golden (does not need to be fully cooked). Remove with a slotted spoon and set aside.
3. Add leek, garlic and tarragon to the pan along with two or three tablespoons of water to lift any sticky bits from the base. Season with salt and pepper, cover and cook for 5 minutes.
4. Stir in rice, then add stock and zest. Season again with salt and pepper.
5. Return chicken and any juices to the pan, scatter with parmesan, and bake uncovered for 25 to 30 minutes until rice is just cooked and liquid absorbed.
6. Scatter over almonds, top with extra parmesan and a grind of pepper to serve.

Cook’s note: If you don’t have a suitable ovenproof frying pan, cook as above then transfer to a shallow ovenproof casserole dish before scattering with parmesan and baking.

Roast Baby Carrot, Parsnip and Red Onion on Whipped Ricotta

This pretty-as-a-picture dish makes for the perfect side for almost any roasted or grilled meat.

Serves: 4 as a main or 6 as a side

Ingredients

• 9 baby carrots, halved lengthways
• 4 medium parsnips, halved lengthways
• 1 large red onion, halved and cut into wedges
• 3 tbsp extra virgin olive oil
• 1½ tsp cumin seeds
• Sea salt and ground pepper

Whipped Ricotta

• 500g ricotta cheese
• 1 tbsp honey
• 1 tsp sea salt

Chilli Honey

• 125ml runny honey
• 1 tsp chilli flakes

To serve

• ⅔ cup toasted walnut pieces

Method

1. Preheat oven to 190C fan bake.
2. Place carrots, parsnips, red onion, oil and cumin seeds in a roasting dish. Toss to coat, season with salt and pepper, and spread in a single layer. Roast for 10 minutes, toss, then roast a further 15–20 minutes until golden and cooked through.
3. For the whipped ricotta: Place ricotta, honey and salt in a food processor and blend until smooth (about one minute). Store in a sealed container in the fridge for up to two days.
4. For the chilli honey: Place honey and chilli flakes in a microwave-safe jug and heat for 15 seconds to warm through. Transfer to a covered container and store for up to one week.
5. To serve, spoon ricotta onto a serving dish, top with vegetables, walnuts and a drizzle of chilli honey.

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