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Recipe - Chicken and vegetable baked risotto

22 May 2018


Prep Time 15 min | Cooking Time 35 min | Serves 4-6

Want a creamy risotto without spending hours stirring in front of the stove? Try a baked risotto instead. All it takes is a quick visit to the supermarket and few pantry staples to make this Italian one-pot-wonder.


1 large brown onion, finely diced

2 cloves garlic, finely minced

2 cups arborio rice

1 whole bbq chicken, bones removed, shredded (about 2 cups)

4 cups chicken stock

extra 2 tbs olive oil,

extra 2 tbsp butter

2 cups frozen broccoli, peas and beans

Parmesan cheese


Pre-heat oven to 180ºC/160ºC fan-forced. Add the onion, garlic, rice, chicken and stock to a large ovenproof pan or baking dish. Dot with the butter and drizzle with oil.

Cover the pan with baking paper, then with foil, crimping around the edges tightly to seal. Bake in the pre-heated oven for 20-25 minutes until the rice is tender and most of the stock has absorbed.

Removed from the oven, uncover, and stir through the frozen vegetables. If the rice is dry, add a little more stock. Cover with the baking paper and foil and return to the oven for another 10 minutes, or until the vegetables are cooked.


Remove from the oven, stir through the parmesan cheese and season with salt and pepper to taste. Dot with extra butter and a drizzle of olive oil and serve.

Check out more of my foodie adventures at @brendonthesmilingchef on Instagram.


Topic tags: healthycommmunitylife

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