Oven-Baked Chicken and Mushroom Risotto
Prep:  15 minutes
Cook:  45 minutes
Serves:  4
Average: 4.6 (7 votes)
Difficulty:
Cuisine:
Saved:
Italian
840
Recipe by: Australian Mushrooms
This baked chicken mushroom risotto recipe is an easy one pan dinner idea that will satisfy fusser eaters. Use chicken thigh fillets to create this authentic Italian risotto recipe that you can use for dinner parties or for weekend dinners. Serve your risotto with melted cheese for added flavour.
Credit: Whisk Media Group
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Oven-Baked Chicken and Mushroom Risotto
Ingredients:
Method:
  1. Preheat oven to 160°C fan-forced. Heat 1 tbs oil in a large ovenproof pan over medium-high heat. Brown chicken in 2 batches. Transfer to a plate. Set aside
  2. Heat remaining 1 tbs oil in the pan over medium heat. Add onion and garlic. Cook, stirring often, for 3-4 minutes until onion softens. Toss through mushrooms. Cook for 1 minute
  3. Stir in rice. Cook, stirring, for 1-2 minutes or until rice is glossy. Add stock and return chicken to pan. Stir to combine and bring to the boil. Cover and bake for 25-30minutes or until rice is just tender and liquid has almost been absorbed. Toss through spinach. Sprinkle with parmesan. Serve with lemon wedges
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Feedback and Reviews

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A favourite oven baked risotto dish
5
Lesley P
6 months 6 days ago
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.
Life saver
5
Ess
2 years 10 months ago
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.
Best ever
5
The best
3 years 1 month ago
I love this recipe so much. Just made my last batch for the year. Bring on the mushroom salads!
Add soup
Dave Cook
5 years 3 days ago
Try putting in half the stock in, replace the other half with a can of Heinz chicken and mushroom soup.
Risotto
Natalie
7 years 3 months ago
Absolutely loved the taste of this risotto, and the fact that you don't have to stir it. Leave ir in oven and done in 25 minutes

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