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Baked Chicken and Mushroom Risotto

  • Author: Chantelle Ellem



2 tbs olive oil

500g chicken thighs, chopped into bite-size pieces

1 onion, diced

3 garlic cloves, finely chopped

500g mushrooms (I used button and swiss brown)

2 cups arborio rice

1L chicken stock

60g baby spinach

1 tbs butter

½ grated parmesan


1. Preheat oven to 160˚C fan-forced. In a large oven-proof pan, heat half the oil in a large ovenproof pan and brown chicken. I do this in two batches so it doesn’t over-crowd the pain. Once cooked, transfer to a plate and set aside.

2. Heat the remaining oil in the same pan over medium heat. Place the onion and cook for 1 minute. Add in the garlic and continue to cook for 2-3 minutes. Add in the mushooms, and cook for one minute.
3. Stir in arborio rice. Stir for 1 minute, and then pour the stock into the pan. Stir to combine, and then bring to the boil. Cover with a lid, or with foil. Place in the oven and bake for 25-30 minutes or until rice is cooked through, and the liquid is absorbed.
4. Add in the spinach and butter and toss to combine. Serve with parmesan cheese.