Prep:  10 minutes
Cook:  35 minutes
Serves:  4-6
Average: 3.3 (15 votes)
Recipe by: Perfect Italiano
The easy, no-stir chicken risotto that you bake in the oven. Mixing through the parmesan creates the perfect flavour balance in this one-pan family recipe.
Credit: Whisk Media Group

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Play Video: Oven-Baked Chicken and Vegetable Risotto
Oven-Baked Chicken and Vegetable Risotto
  1. Preheat the oven to 200°C / 180°C fan-forced. Remove frozen vegetables from freezer to thaw slightly
  2. Heat half the oil in a large flameproof, ovenproof dish over medium-high heat. Add the chicken and cook for 3 minutes or until golden brown. Remove from pan
  3. Heat remaining oil in dish. Add onion and garlic and cook, stirring, for 3-4 minutes or until softened. Add rice and cook, stirring, for 1 minute
  4. Add stock and bring to the boil. Cover. Transfer to oven. Bake for 15 minutes. Remove from oven. Stir in vegetable mix and peas. Bake, uncovered, for 10 minutes or until rice is tender and liquid absorbed
  5. Stir in butter and ¾ cup (100 g) of the parmesan until melted and combined. Return chicken to the pan. Scatter with remaining parmesan and return to oven to cook for 5 minutes or until cheese has melted
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences
Takes much longer to cook
1 year 4 months ago
I baked for 55mins and the rice was still chalky and not cooked properly. Flavours were nice.