Baked Chicken Risotto

Risotto has a reputation for being a rather involved dish, in which you have to diligently stand over the stove, slowly adding broth to the rice and stirring until it reaches a creamy consistency. That is how traditional risotto is made, but this Baked Chicken Risotto is fast, involves minimal fuss, and is just as delicious. Using this oven-baked method, you’ll only need to put in about 10 minutes of work before letting the oven do the rest. The result is perfectly tender, garlic-infused rice, finished with butter and parmesan. I like to add mushrooms, asparagus and spinach to make this a complete one-pot dinner, but feel free to use your choice of vegetables – I’ve listed some alternatives in the notes below.

Can you make Baked Chicken Risotto ahead of time?

Yes, Baked Chicken Risotto can be refrigerated for up to 3 days in an airtight container. Freeze for up to 2 months (individual portion sizes are best). Thaw completely overnight in the fridge. Reheat in the microwave.

Is Baked Chicken Risotto suitable for leftovers?

Yes, refrigerate for up to 3 days in an airtight container. Freeze for up to 2 months (individual portion sizes are best). Thaw completely overnight in the fridge. Reheat in the microwave.

Baked Chicken Risotto

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4.9 from 11 reviews

• Total Time: 40 mins
• Yield: 4 1x

Ingredients

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

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Instructions

1. Preheat the oven to 180°C (350°F) (all oven types).
2. Heat the olive oil in a large, deep, ovenproof frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 2 minutes.
3. Add the mushrooms (if using, see note 2) and cook for 2–3 minutes until softened.
4. Add the chicken and cook, stirring, for 3 minutes until browned.
5. Add the asparagus (if using), arborio rice, chicken stock, thyme (if using), salt and pepper. Bring to a gentle simmer.
6. Once simmering, cover with a lid or cover tightly with a double layer of foil and bake for 25 minutes.
7. Stir through the spinach leaves (if using), parmesan and butter. Allow to stand for 5 minutes before serving. There may be pools of liquid on top of the risotto once it comes out of the oven; as the risotto sits the liquid will absorb (see note 3).
8. Serve with extra parmesan and chilli oil, if using.

Notes

Note 2 – Although most chicken stocks are gluten-free, always check the ingredient label to be 100% sure.

Note 2 – This recipe can be adapted to use vegetables that suit your family’s tastes or simply those you need to use up in the vegetable drawer. I love adding mushrooms, asparagus and spinach leaves but you can use zucchini (courgette), shredded kale, peas, green beans … the options are limitless!

Note 3 – Once the risotto comes out of the oven, there may be pools of liquid at the top. Give it a good stir. As the risotto sits, the liquid will absorb. If there is still too much liquid, return the risotto to the oven for 5 minutes.

MAKE AHEAD

Refrigerate for up to 3 days in an airtight container or freeze for up to 2 months (individual portion sizes are best). Thaw completely overnight in the fridge. Reheat in the microwave.

LEFTOVERS

Refrigerate for up to 3 days in an airtight container or freeze for up to 2 months (individual portion sizes are best). Thaw completely overnight in the fridge. Reheat in the microwave.

• Author: Nicole
• Prep Time: 5 mins
• Cook Time: 35 mins
• Category: Chicken, chicken risotta, Baked Chicken Risotto
• Method: pan, bake
• Cuisine: Italian