Ingredients
- 1 tbsp olive oil
- 1 brown onion, diced
- 1 tbsp finely chopped garlic
- 500 g (1 lb 2 oz) mushrooms, sliced (optional)
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 bunch asparagus, cut into 1 cm (½ inch) pieces (optional)
- 1½ cups (330 g) arborio rice
- 4 cups (1 litre) chicken stock, at room temperature (see note 1 for gluten)
- 2 sprigs fresh thyme (optional)
- ½ tsp sea salt flakes
- ½ tsp cracked black pepper
- 2 cups (90 g) baby spinach leaves (optional)
- 1 cup (100 g) freshly grated parmesan, plus extra to serve
- 2 tbsp unsalted butter
- Chilli oil, to serve (optional)
Instructions
- Preheat the oven to 180°C (350°F) (all oven types).
- Heat the olive oil in a large, deep, ovenproof frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 2 minutes.
- Add the mushrooms (if using, see note 2) and cook for 2–3 minutes until softened.
- Add the chicken and cook, stirring, for 3 minutes until browned.
- Add the asparagus (if using), arborio rice, chicken stock, thyme (if using), salt and pepper. Bring to a gentle simmer.
- Once simmering, cover with a lid or cover tightly with a double layer of foil and bake for 25 minutes.
- Stir through the spinach leaves (if using), parmesan and butter. Allow to stand for 5 minutes before serving. There may be pools of liquid on top of the risotto once it comes out of the oven; as the risotto sits the liquid will absorb (see note 3).
- Serve with extra parmesan and chilli oil, if using.
Notes
Note 2 – Although most chicken stocks are gluten-free, always check the ingredient label to be 100% sure.
Note 2 – This recipe can be adapted to use vegetables that suit your family’s tastes or simply those you need to use up in the vegetable drawer. I love adding mushrooms, asparagus and spinach leaves but you can use zucchini (courgette), shredded kale, peas, green beans … the options are limitless!
Note 3 – Once the risotto comes out of the oven, there may be pools of liquid at the top. Give it a good stir. As the risotto sits, the liquid will absorb. If there is still too much liquid, return the risotto to the oven for 5 minutes.
MAKE AHEAD
Refrigerate for up to 3 days in an airtight container or freeze for up to 2 months (individual portion sizes are best). Thaw completely overnight in the fridge. Reheat in the microwave.
LEFTOVERS
Refrigerate for up to 3 days in an airtight container or freeze for up to 2 months (individual portion sizes are best). Thaw completely overnight in the fridge. Reheat in the microwave.
- Prep Time: 5 mins
- Cook Time: 35 mins
- Category: Chicken, chicken risotta, Baked Chicken Risotto
- Method: pan, bake
- Cuisine: Italian