Oven-Baked Chicken and Mushroom Risotto

This was so easy. I have only tried to make risotto once before (years ago). It was a failure & put me off, so fiddly & long winded. This baked version is not only easy &fuss free but very tasty. I was looking for a recipe for cooked chicken & risotto rice (that I was given). Also, I only had frozen spinach which I defrosted first. Thank you very much, even my partner who always said he didn't like (sloppy risotto) was impressed. Definitely a keeper. It's nice to also have a new different meal :)

I have been cooking this recipe for years now for friends and my family gatherings and it is perfect. It never fails. I add some grated parmesan cheese to the risotto and stir it through with the spinach and then serve it with shaved parmesan and lemon and lots of black pepper. Just delicious.

I love this recipe as it makes the best risotto with all the stiring, which for the last year I was physically able to do for the time you'd normally need to stand stiring a risotto. I also love how customisable this recipe is - quite often add chorizo to all the ingredients, very often use frozen peas instead of spinach and often use up foods that need eating. I do find that cooking time in my oven is often longer than on the recipe but that's no issue. I often make risotto after a roast chicken, using the left overs and stock that I make instead of cooking chicken thighs. This has become a regular go-to recipe and meal for my husband and me.

I love this recipe so much. Just made my last batch for the year. Bring on the mushroom salads!

Try putting in half the stock in, replace the other half with a can of Heinz chicken and mushroom soup.