Oven-baked chicken risotto

Recipe: Oven-baked chicken risotto (gluten-free)


  • 50g unsalted butter
  • 1 large onion, finely chopped
  • 2 chicken breast fillets, cut into 2cm cubes
  • 2 cups (440g) arborio rice
  • 1/4 cup (60ml) white wine
  • 1.25L (5 cups) chicken stock
  • 1/2 cup (50g) grated parmesan, plus extra to serve
  • 100g marinated roasted capsicum
  • , drained, thickly sliced
  • 2 tbs chopped fresh basil, plus extra shredded basil to garnish
  • 2 cups baby spinach leaves
  • Olive oil, to drizzle


  1. Preheat oven to 170°C and place a 5-litre ovenproof dish in oven to heat.
  2. Melt the butter in a saucepan over low heat, add the onion and cook for 2-3 minutes until soft. Add chicken and cook for 2-3 minutes until it starts to colour, then add the rice and cook, stirring for 1 minute. Add wine and stock and bring to the boil, then pour everything into the preheated dish. Cover tightly with a lid or foil and place in the oven for 15 minutes. Remove and give everything a good stir, then cover again and return to the oven for a further 15 minutes. By this time all liquid should have been absorbed. If not, return to the oven uncovered for a further 5 minutes.
  3. Remove and add the parmesan, capsicum and basil, and season with salt and pepper. Divide the spinach among 4 plates and top with risotto. Sprinkle with extra parmesan and basil, and drizzle with olive oil.

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)