Chicken and Mushroom Baked Risotto

Chicken and Mushroom Baked Risotto
Recipe by: Perfect Italiano
Average: 4 (9 votes)
496 Collected
Prep:  5 mins
Cook:  30 mins
Serves:  4
Easy baked chicken and mushroom risotto made without wine. This cheesy mushroom risotto is a great winter rice recipe using Perfect Italiano 4 Cheese Melt.

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Chicken and Mushroom Baked Risotto
  1. Pre heat oven to 180°C
  2. Heat oil and butter in a large oven proof pot over a high heat, then add chicken and brown quickly. Add mushroom, onion and garlic. Continue cooking then add rice and stock bring to the boil
  3. Add Perfect Italiano 4 Cheese Melt, then cover and place in the oven for 30 minutes
  4. Allow risotto to rest before serving

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Five stars for sure.
Susan Dawson
3 months 2 weeks ago
I made this twice now. Once as it was in the recipe, but I thought the cheese was overcooked. So the second time I did it, I changed it a little. I added a packet of frozen spinach and a few mixed veg. I put the cheese on top when it was half cooked and it was super yummy. I made it for a side dish at a BBQ. EVERYONE loved it and asked for the recipe.
Great Risotto
David Woolley
3 years 2 months ago
Perfecto always comes our great, i often add leek and broccoli to min for a few more veggies