Baked chicken and herb risotto
- Published: 31 Oct 11
- Updated: 18 Mar 24
This no-stir risotto is a perfect midweek meal. Simply throw the ingredients into a pan and bake in the oven.
-
Serves 6
-
Takes 15 minutes to make, 40 minutes to cook
Advertisement
Ingredients
- 2 tbsp olive oil
- Knob of butter
- 1 large onion, roughly chopped
- 400g risotto rice
- 100g kale, shredded
- 2 garlic cloves, chopped
- 175ml dry white wine
- 1.4 litres good quality chicken stock, hot
- 4 free-range skinless, boneless chicken thighs
- Grated zest and juice of 1 lemon
- 100g Parmesan, finely grated
- 100ml double cream
- Small bunch of fresh thyme, leaves stripped
- Large bunch of fresh flatleaf parsley, chopped
- Small bunch of fresh tarragon, chopped
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Preheat the oven to 180°C/fan160°C/gas 4. In a casserole, heat the oil and butter, add the onion and soften over a low-medium heat, stirring, for 8-10 minutes. Add the rice, kale and garlic and cook for 2 minutes. Increase the heat, add the wine, bubble until absorbed, then pour in the stock. Slice the chicken, stir into the pan and season.
- Cover, then cook for 30-35 minutes until the rice is tender and the chicken is cooked. Add the lemon zest, lemon juice, Parmesan and cream. Gently stir in the herbs, check the seasoning, then serve.
Recipe continues after advertising
Advertisement
- Recipe from November 2011 Issue
Nutrition
Nutrition: per serving
- Calories
- 585kcals
- Fat
- 21.2g (10.6g saturated)
- Protein
- 23.1g
- Carbohydrates
- 53.3g (2.5g sugars)
- Fibre
- 1.7g
- Salt
- 1.2g
delicious. tips
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Save recipe
Pearl barley recipes
Chicken with baked pearl barley risotto
Pearl barley replaces rice in this not-so-traditional risotto recipe. This...
-
Easy
Save recipe
Risotto recipes
Baked chicken, mushroom and thyme brown rice risotto
Who has the time to stir risotto these days? Simply...
-
Easy
Save recipe
Risotto recipes
Oven-baked chicken, bacon and barley risotto
We’ve used a mixture of rice and pearl barley in...
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
I love this recipe because… its delicios and italian. Like me!