Baked Chicken Risotto
Servings: 4 servings
Calories: 822kcal
In this brilliant, stress-free Baked Chicken Risotto recipe, there's no need to stand over a hot stove, constantly stirring. Chicken, mushrooms, asparagus and rice are quickly mixed together with herbs, stock, spices and parmesan on the stovetop, then transferred to the oven to bake to perfection. Leftovers of this one-pan wonder are delicious and also freezer-friendly.
Ingredients
- 1 tbsp olive oil
- 1 brown onion, diced
- 1 tbsp finely chopped garlic
- 500 g mushrooms, sliced (optional)
- 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 bunch asparagus, cut into 1 cm (½ inch) pieces (optional)
- 330 g arborio rice
- 1 litre chicken stock, at room temperature
- 2 sprigs fresh thyme (optional)
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 90 g baby spinach leaves (optional)
- 100 g freshly grated parmesan, plus extra to serve
- 2 tbsp unsalted butter
- Chilli oil, to serve (optional)
Instructions
- Preheat – Preheat the oven to 180°C (350°F) (all oven types).
- Cook the onion and garlic – 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.
- Add the mushrooms – Add the mushrooms (if using, see note 1) and cook for 2–3 minutes until softened.
- Cook the chicken – Add the chicken and cook, stirring, for 3 minutes until browned.
- Add the remaining ingredients – Add the asparagus (if using), arborio rice, chicken stock, thyme (if using), salt and pepper. Bring to a gentle simmer.
- Bake – Once simmering, cover with a lid or cover tightly with a double layer of foil and bake for 25 minutes.
- Add the optional spinach, then stand – 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 2).
- Serve – Serve with extra parmesan and chilli oil, if using.
Notes
Note 1 – 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 2 – 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.Nutrition Facts
Baked Chicken Risotto
Amount per Serving
Calories
822
% Daily Value*
Fat
29
g
45
%
Saturated Fat
12
g
75
%
Trans Fat
0.3
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
10
g
Cholesterol
168
mg
56
%
Sodium
1236
mg
54
%
Potassium
1491
mg
43
%
Carbohydrates
90
g
30
%
Fiber
7
g
29
%
Sugar
10
g
11
%
Protein
51
g
102
%
Vitamin A
3477
IU
70
%
Vitamin C
19
mg
23
%
Calcium
312
mg
31
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
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