Baked Chicken Risotto

Name: Baked Chicken Risotto
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Italian
Ingredients: 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)

Instructions

Prep:5minCook:35min

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.

Updated at: Sat, 08 Nov 2025 07:14:41 GMT