Prep:  15 minutes
Cook:  45 minutes
Serves:  4
Average: 3.6 (157 votes)
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
  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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Life saver
2 years 3 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
The best
2 years 6 months ago
I love this recipe so much. Just made my last batch for the year. Bring on the mushroom salads!
Add soup
Dave Cook
4 years 5 months ago
Try putting in half the stock in, replace the other half with a can of Heinz chicken and mushroom soup.
6 years 8 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
6 years 10 months ago
Super easy and can get on and do other things rather than stir! I substituted 1/2 cup of white wine in stock and stirred the cheese through completed risotto plus some on top.