Oven Baked Risotto

Oven Baked Risotto

4 from 2 votes
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Course: Italian Kitchen, Main Food Recipes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 1 servings
Calories: 310kcal


  • 1 large onion
  • 2 garlic cloves
  • 300g mushrooms
  • 500g chicken thigh fillets/breast
  • 320g arborio risotto
  • 900ml stock (made up with 2 vegetable/chicken stock cubes)
  • 100g asparagus tips
  • 100g spinach
  • 40g grated parmesan
  • Salt and pepper to season


  • Preheat oven to 180°C.
  • Fry the onions, chicken and garlic (in an ovenproof pot if you have one).
  • Once the chicken is almost cooked through add the mushrooms and fry for 2-3 mins.
  • Stir in the risotto then add the stock and season with salt and pepper.
  • Stir then put in the oven with a lid on for 25 mins.
  • Remove lid, stir in spinach and asparagus, put the lid back on and cook for another 10mins.
  • Sprinkle Parmesan on top to serve.


Calories: 310kcal

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