Healthy cooking is the way to your body recreation Roasted Chicken & Seasonal Vegetables with Oven Risotto Once you get used to cooking a complete meal in your Convection oven you will find that it is one of the easiest ways to cook a simple nourishing meal, all it takes is a little planning so you get the timing right. Risotto – 10 minutes prep and 30 -35 minutes cooking Chicken Thighs or Breasts – 25 – 35 minutes cooking time depending on size Roasted Broccoli Medley – 15-20 minutes depending on how thick you cut the vegetables Prep & Cooking Plan Start by organizing the oven racks and preheating the oven. If cooking the risotto in the Convection oven the oven casserole should be covered with foil or a lid. Heat the chicken stock and chop the onion for the risotto, saute the onion in a large skillet for a few minutes, stir in the rice and add the wine. Once the wine has evaporated, scrape the rice into an oven casserole and add the warmed stock. Season the chicken pieces and place on a rimmed baking sheet. Place the chicken and risotto in the oven and prep the vegetables. Slice the broccoli stems into 1″ thick pieces and toss with some sliced onion, peppers and olive oil. Spread onto a rimmed baking sheet and time the cooking so they will be ready to serve when the chicken and the risotto are done. Lemon Basil Risotto 2-cups Arborio rice 6-cups chicken stock 1-large yellow onion finely chopped 2-tablespoons butter 1-tablespoon olive oil Zest of one lemon finely chopped Handful of fresh basil leaves finely chopped ½-cup freshly grated Parmesan cheese This delicious risotto can be eaten on it’s own or paired with just about anything, this is a rich dish but the lemon and basil give it a wonderful fresh flavor. Place the stock in a medium saucepan to warm. Heat the butter and oil in a large sauté pan, when hot add the chopped onion and cook gently until translucent, about 5 minutes. Add the rice and stir until it is well coated with the butter and oil.